Recipe: Yummy Lamb With Spring Vegetables

Lamb With Spring Vegetables.

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Ingredients of Lamb With Spring Vegetables

1. It's 5 tbsp of olive oil.
2. Prepare 6 of shallots, chopped.
3. It's 1 of garlic clove, chopped.
4. You need 2 of celery sticks, chopped.
5. It's 2 tbsp of plain flour.
6. You need 700 grams of boned leg or shoulder of lamb, cut into 1 inch cubes.
7. It's 1 1/2 pints of chicken stock.
8. It's 115 grams of pearl barley, rinsed.
9. It's 225 grams of baby carrots.
10. It's 225 grams of small turnips, diced.
11. Prepare 225 grams of frozen petits pois, thawed.
12. You need 225 grams of frozen baby broad beans, thawed.
13. It's 1 of salt and pepper.
14. Prepare 1 of chopped fresh parsley, to garnish.

Lamb With Spring Vegetables instructions

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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