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Lamb With Spring Vegetables
Lamb With Spring Vegetables

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We hope you got insight from reading it, now let’s go back to lamb with spring vegetables recipe. To cook lamb with spring vegetables you need 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Lamb With Spring Vegetables:
  1. Take 5 tbsp olive oil
  2. Use 6 shallots, chopped
  3. Use 1 garlic clove, chopped
  4. Use 2 celery sticks, chopped
  5. You need 2 tbsp plain flour
  6. Use 700 grams boned leg or shoulder of lamb, cut into 1 inch cubes
  7. You need 1 1/2 pints chicken stock
  8. Use 115 grams pearl barley, rinsed
  9. Take 225 grams baby carrots
  10. Get 225 grams small turnips, diced
  11. Provide 225 grams frozen petits pois, thawed
  12. Provide 225 grams frozen baby broad beans, thawed
  13. Get 1 salt and pepper
  14. Get 1 chopped fresh parsley, to garnish
Steps to make Lamb With Spring Vegetables:
  1. Heat 3 tablespoons of the oil in a large saucepan. Add the shallots, garlic and celery and cook over a low heat, which stirring occasionally, for 8-10 minutes, until softened and lightly browned.
  2. Meanwhile, season the flour with salt and pepper and roll the lamb cubes until well coated.
  3. Transfer vegetables to the slowcooker. Add remaining oil to pan and down off the lamb cubes.
  4. Gradually stir in the stock and add the pearl barley, turnips and carrots - season with salt and pepper and bring to the boil before transferring to the slowcooker. Stir well and cook on low for 8 hours.
  5. Add petits pois and broad beans to the slowcooker, stirring well. Cook for a further 30 minutes.
  6. Serve garnished with parsley.

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