Search
Saved recipes | | Register | Welcome!
Search
(18 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Rachel Khoo's spring lamb stew

Print Page
Rachel Khoo's Spring lamb stew
  • Serves: 4-6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Give your spring mealtimes a lovely French twist by making this lamb stew. Rachel Khoo, star of BBC show The Little Paris Kitchen, gives us her easy take on what the French call Navarin d’agneau

Ingredients

  • 1kg lamb neck, cut into pieces
  • 2 cloves of garlic, crushed to a paste
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 sprigs of thyme
  • 4 carrots, cut into chunks
  • 100g fresh or frozen peas
  • 100g green beans, shopped
  • Salt and pepper

That's goodtoknow

cartoon image of chef

For an English twist, serve the stew with some mint sauce

Method

  1. Preheat the oven to 160°C/320°F/Gas Mark 3. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for 1½ - 2 hours or until the meat is tender.
  2. Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
  3. Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.

Average rating

  • 4
(18 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email