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Marco's Quick Lamb Stew

Marco's Quick Lamb Stew

Brought to you by: Knorr

Prep time:

Cook time:

Serves: 4

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.
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  • 1 Knorr Stock Pot
  • 2 tbsp olive oil
  • 800g lamb neck , cut into 16 pieces
  • 25g butter
  • 10 baby leeks, blanched and refreshed in cold water
  • 3 large spring onion bulbs , blanched and refreshed in cold water
  • 200g peas , blanched and refreshed in cold water
  • 2 bay leaves
  • 2 thyme sprigs


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.

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