Spring Lamb Stew

Nov 28, 2017


Thanks to Rilka Warbanoff and Foodland.


•           2 tablespoons canola oil

•           2.5 kilos of lamb cut in cubes

•           salt and freshly ground black pepper

•           2 onions, peeled, cut  into thick slices

•           12 cloves garlic, peeled,

•           12 small parsnips, peeled

•           12 small carrots, peeled

•           1 cup dry vermouth

•           2 bay leaves

•           1/4 cup smooth Dijon mustard

•           1.5 litres of chicken stock

•           1 cup peas


Preheat the oven to 170c.

Heat a casserole dish over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly t arrange the lamb, in a single layer, in the oil. Brown the meat on all sides. Remove the meat and transfer it to a medium bowl. Stir in the onions and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes.

Add the vermouth, bay leaves, mustard, lamb and stock. Stir to combine and put the pot in the center of the oven, uncovered. Cook until the meat is tender, about 1 to 1 1/2 hours.

Remove the stew from the oven and use a large spoon to skim any excess fat add the peas and allow them to cook through before serving.