Spring Lamb Stew

Ingredients:
2kg boneless lamb shoulder, cubed
2 bay leaves
Small bunch fresh thyme
2 onions, roughly chopped
2 leeks, roughly chopped
3 garlic cloves, crushed
400g baby carrots, scraped
400g baby turnips, scraped and quartered
400g baby onions or shallots, peeled
400g baby leeks, halved
400ml white wine
400ml lamb stock
400g dwarf beans, trimmed
400g peas
2.2Ltr cold water
Salt and freshly milled black pepper
4tbsp chopped fresh chervil, to serve

Method:
1. Place boneless lamb shoulder into a large pan with bay leaves, fresh thyme, onion, leek, garlic, seasoning and cold water to cover.

2. Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly. Remove from the heat and
cool slightly.

3. Transfer the cubes of lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the
vegetables and herbs.

4. Add the baby carrots, baby turnips, baby onions or shallots, baby leeks, white wine and lamb stock. Bring to the boil, reduce the heat and simmer for 15 minutes.

5. Add dwarf beans and peas, and cook for a further 2 minutes, or until vegetables are cooked.

To serve: Garnish with chopped chervil and serve.

Serves: 12