Aveyron lamb spring stew recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 25 mins to cook
  • 463 calories / serving
  • Freezable
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164237 aveyron lamb stew HERO

Heat a large, heavy-based casserole dish over a moderate heat. Add the sunflower oil, then season and sear the lamb, in batches if necessary, until golden brown in colour all over. Remove from the dish to drain, then add the carrots and potato and saute for 2-3 minutes, stirring occasionally.

Add all the lamb back to the dish and sprinkle the flour on top, stirring well to coat. Add the wine and let it reduce by half. Cover with the stock, then bring to the boil. Add the rosemary sprigs, then reduce to a simmer, cover, and cook gently for 60-70 minutes until the lamb is soft, tender and cooked through. Stir in the frozen peas at this point and allow the dish to come back to a simmer. Remove from heat and adjust the seasoning if necessary.

Spoon into shallow soup bowls. Serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml sunflower oil
  • 500g boneless leg of lamb, cut into 2 inch chunks
  • 100ml white wine
  • 2 medium carrots, peeled and cut into large batons
  • 2 large white potatoes, peeled and cut into large chunks
  • 25g plain flour
  • 500ml vegetable stock
  • 100g frozen peas
  • a few rosemary sprigs
  • salt
  • pepper
  • Energy 1940kj 463kcal 23%
  • Fat 21g 29%
  • Saturates 6g 29%
  • Sugars 5g 5%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 32.5g Protein 30.4g Fibre 5.6g

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