Minted lamb stew
A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet.
Ingredients
- 2 tbsp sunflower oil
- 1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces
- 4 large banana shallots, sliced
- 1 leek, trimmed and sliced
- 2 carrots, peeled and chopped
- 3 large garlic cloves, crushed
- 55g/2oz plain flour
- 350ml/12fl oz red wine
- 300ml/½ pint chicken stock
- 1 tbsp Worcestershire sauce
- 2 tbsp redcurrant jelly
- 2 tbsp mint sauce
- 1 tbsp soy sauce
- large knob of butter
- 250g/9oz chestnut mushrooms, halved
- salt and freshly ground black pepper
Method
Preheat the oven to 160C/140C Fan/Gas 3.
Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside.
Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds.
Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce.
Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender.
Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning.
Serve with mashed potatoes and a green vegetable.
Recipe Tips
Can be made a day ahead, just add the mushrooms when reheating to serve.
It freezes well once cooked.