Stewed lamb

This dish, as with all stews, tastes best the day after it's made when the meat is tender and has soaked up all the flavour it can

  • Prep:10 mins
    Cook:1 hrs 10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 463
  • fat 26g
  • saturates 8g
  • carbs 25g
  • sugars 3g
  • fibre 3g
  • protein 26g
  • salt 0.1g


  • 6 lamb leg steaks
  • 50g plain flour, for dusting
  • 6 tbsp olive oil
  • 1 ½ garlic cloves
  • 1 tbsp chopped parsley leaves
  • 150ml white wine
  • 3 potatoes, cut into small chunks
  • 100-150g peas (frozen are fine)


  1. Salt the lamb steaks and dust them with the flour. Fry in the oil in two batches, for about 10 mins each, in a large pan with a lid, until they are a little golden on both sides. Set aside. Tip the leftover oil into a small bowl and save for the potatoes.

  2. Next, crush the garlic and parsley using a pestle and mortar, then stir in the wine. Add it all to the pan and wait about 1 min until bubbles appear on the surface. Pour in 150ml water and wait until bubbles appear again. Now return the steaks, cover and let it all simmer over a low heat for 45-50 mins or until tender.

  3. With 30 mins to go, fry the potatoes in a separate pan in the leftover oil for 5 mins or until golden. Sit them on kitchen paper to absorb any excess oil, then add them to the lamb for the remaining cooking time. Once the lamb and potatoes are tender, add the peas and simmer for 5 mins before serving.

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