Marco's Quick Lamb Stew
By Knorr
Published on 30 December 2022
There are times when you want to put together a meal as soon as possible. This quick 'stew' made with Knorr Herb Infusion Stock Pot is perfect for those times.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 1 knorr stock pot
- 2 tbsp of olive oil
- 800 g of lamb neck, cut into 16 pieces
- 25 g of butter
- 10 baby leeks, blanched and refreshed in cold water
- 3 large spring onion bulbs, blanched and refreshed in cold water
- 200 g of peas, blanched and refreshed in cold water
- 2 thyme sprigs
- 2 bay leaves
Method
Step 1
Mix the Knorr Herb Infusion Pot with 600ml of boiling water, stirring until thoroughly dissolved.Step 2
Heat a heavy-based frying pan. Add in the olive oil, heat through well and add in the pieces of lamb. I like to place the lamb pieces in the pan in a ‘clock’ shape, starting at twelve o’clock and moving round. This way I know which piece to turn over first.Step 3
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.Step 4
Meanwhile, in a separate saucepan, heat 400ml of the diluted Knorr Herb Infusion together with the butter.Step 5
Add in the blanched leeks, carrots and spring onions, cover and bring to the boil.Step 6
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 liquid.Step 7
Add the remaining diluted Knorr Herb Infusion and the strained liquid 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.Step 8
Bring to the boil and boil for 2–3 minutes to reduce slightly.Step 9
Transfer the lamb and the gravy from the frying pan into a pre-heated, shallow, heatproof serving dish.Step 10
Top the lamb with some of the poached vegetables, serving the rest of the vegetables on the side. The lamb should be nice and pink and the vegetables ‘al dente’.Step 11
Optional: Garnish the dish with the bay leaves and thyme sprigs. Serve at once.