Quick Lamb Stew Recipe

Lamb Stew - Marco Pierre White Recipe

How do you fancy a lamb stew packed full of lovely lamb and veggies ready and on the table in half an hour - prep to finish?

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Marco Pierre White has come up with this mouthwatering recipe for Knorr using their herb infusion stock pots.

There is a huge range of yummy recipes using Knorr products that can be found on their website.

Recipe top tip - please read before making!

Simply blanching the vegetables did not work as Marco's recipe suggests.

Personally, I would actually cook them until almost done before adding them as the recipe states.

Ingredients

• 1 Knorr herb infusion stock pot

• 2 tbsp olive oil

• 800g neck of lamb, cut into 16 pieces

• 25g butter

• 8-10 baby leeks, blanched and refreshed in cold water

• 10 baby carrots, blanched and refreshed in cold water

• 3-4 large spring onion bulbs, blanched and refreshed in cold water

• 200g peas, blanched and refreshed in cold water

• a couple of bay leaves

• a few sprigs of thyme

• a  dash of gravy browning (optional)

You might notice I added some celery, that's because I had some in the fridge that needed to be used up.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

lamb stew recipe, lamb stew, marco pierre white, one pot recipe,

main, dinner

English

Yield: 4

Author: Jan Bennett

Lamb Stew Recipe

Marco Pierre White's recipe for a quick lamb stew. I'll be honest, the carrots and peas could have done with cooking until almost done.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 Knorr Herb Infusion Stock Pot
• 2 tbsp olive oil
• 800g neck of lamb - cut into 16 pieces
• 25g unsalted butter
• 8-10 baby leeks - blanched and refreshed in cold water
• 10 baby carrots - blanched and refreshed in cold water
• 3-4 large spring onion (scallions) bulbs - blanched and refreshed in cold water
• 200g peas - blanched and refreshed in cold water
• a couple of bay leaves
• a few sprigs of thyme
• a dash of gravy browning (optional)

Instructions

1. Mix the Knorr Herb Infusion Pot with 600ml of boiling water, stirring until thoroughly dissolved. Stir in the gravy browning, if using.
2. Heat a heavy-based frying pan. Add in the olive oil, heat through well and add in the pieces of lamb.
3. Fry for 2-3 minutes, then turn the pieces of lamb over and fry for a further 2-3 minutes, so that they brown nicely on each side.
4. Meanwhile, in a separate saucepan, heat 400ml of the diluted Knorr Herb Infusion together with the butter.
5. Add in the blanched leeks, carrots and spring onions, cover and bring to a boil.
6. Simmer the vegetables for 5 minutes, then add in the peas and simmer for 3 minutes. Strain the vegetables and keep them warm, reserving the cooking liquor.
7. Add the remaining diluted Knorr Herb Infusion and the strained liquor from the vegetables to the browned lamb in the frying pan, making sure that all sediment from the base of the pan has been mixed in.
8. Bring to a boil and boil for 2-3 minutes to reduce slightly.
9. Transfer the lamb and the gravy from the frying pan into a preheated, shallow, heatproof serving dish.
10. Top the lamb with some of the poached vegetables, serving the rest of the vegetables on the side.
11. Optional: Garnish the dish with the bay leaves and thyme sprigs.
12. Serve at once.

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