Easter Lamb Stew

When Easter time comes so many foodie delights come to mind. One of these has to be lamb. I love to slow cook a leg of lamb for an Easter Sunday dinner. But with lamb being in season I like to have it more than as just a Sunday dinner.

Aldi have got in store a wide range of Easter food. One being lamb! So this week I thought that I would share with you a deliciously warming lamb stew. On days like we are having at the moment there is nothing better than sitting down to a slow cooked stew. Pure comfort food!

I know that traditionally lamb has been from New Zealand but I was pleased to see that Aldi stock 100% British farmed lamb. This not only helps farmers in our country but also reduces the carbon footprint that has been made.

I cooked this in the oven, only because my slow cooker broke, but it can be cooked in either the oven in a casserole dish with a lid or in the slow cooker.

This is what I did...

Easter Lamb Stew

Ingredients

400g diced lamb
1 onion, chopped
1 leek, halved and sliced
3 carrots, chopped
250g broad beans
150g sweetcorn
300g potatoes, chopped
1tbsp flour
500mls water
2 vegetable stock cubes
2tsp chopped fresh parsley

Method

Pre heat the oven to 150C

1 - Place the diced lamb in a frying pan and seal the lamb by browning it on all sides. This will add extra flavour to your stew!

2 - Place the onions, leeks, carrots, broad beans, sweetcorn and potatoes into either a slow cooker or a large casserole dish with a lid

3 - Once the lamb has browned off add the flour ensuring that all of the lamb is coated

4 - Add the lamb to the dish, pour over the water and add the stock mixing thoroughly

5 - Finally add the chopped, fresh rosemary, cover with the lid and place in the centre of the pre heated oven and cook for 4 hours



This meal is perfect served as it is but if you would like to bulk it out a little you can serve with some fresh, crusty bread.



Enjoy x

Disclosure: This is a collaborative post.