Marco's Quick Lamb Stew

I received a delicious box of Seasonal Produce in association with Knorr and Foreman and Field late last week.  There were lovely vegetables, smoked trout, London cure salmon and some large Lamb Neck Fillets.

There was also a mouthwatering recipe for a Quick Lamb Stew, using Knorr's NEW herb infusion stock pots, that Marco Pierre White has come up with.

The Exclusive recipe by Marco wont be available on the Knorr website until September, but I of course have it right now!  Better still, I'm allowed to share it with the readers of my blog.

There's also huge range of delicious recipes using Knorr products on their website.  There's plenty of hints, tips and video Masterclasses from Marco himself too *swoon*

I've made Marco's Quick Lamb Stew and it was delicious.  Everyone had seconds and my husband was most annoyed that there wasn't enough for him to have a third helping. You can add whichever vegetables you have available, just blanch them.  I used thin green green beans and celery as well as the vegetables that came in the produce box because I had some in the fridge that needed using up.  I also served the stew with fresh homemade crusty bread rolls to mop up the juices but you could serve it with mashed potato instead.

Without further ado, here's the recipe:

Marco’s Quick Lamb Stew

1 Knorr Herb Infusion 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)

Mix the Knorr Herb Infusion Pot with 600ml of boiling water, stirring until thoroughly dissolved. Stir in the gravy browning, if you're using it.

Heat a heavy-based frying pan. Add in the olive oil, heat through well and add in the pieces of lamb.

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.

Meanwhile, in a separate saucepan, heat 400ml of the diluted Knorr Herb Infusion together with the butter.

Add in the blanched leeks, carrots and spring onions, cover and bring to the boil.

Simmer the vegetables for 2 minutes, then add in the peas and simmer for 1 minute. Strain the vegetables and keep them warm, reserving the cooking liquor.

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.

Bring to the boil and boil for 2-3 minutes to reduce slightly.

Transfer the lamb and the gravy from the frying pan into a preheated, shallow, heatproof serving dish.

Top the lamb with some of the poached vegetables, serving the rest of the vegetables on the side.

Optional: Garnish the dish with the bay leaves and thyme sprigs.

Serve at once.



1 comment Basics, Knorr, Lamb, Masterclass