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+ servings
lamb and vegetable stew

Lamb and Vegetable Stew

5 from 3 votes
Recipe Serves 6 people
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Gluten Free

Ingredients
  

  • 2 tbsp oil, olive
  • 2 onion, brown coarsely chopped
  • 2 stalk celery trimmed, coarsely chopped
  • 1 carrot large
  • 1 fennel, baby trimmed, thinly sliced
  • 900 g lamb, leg, butterflied cut into 3cm pieces
  • 400 g tomato, diced, canned
  • 4 cups stock, chicken (1 litre) GF if required
  • 400 g lentils, canned rinsed and drained
  • 450 g potato, chat thickly sliced
  • basil pesto to serve

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 2 minutes. Add the celery, carrot and fennel. Cook, stirring, for 3-4 minutes or until the vegetables are light golden.
  • Add the lamb and cook, stirring, for 2-3 minutes or until just browned. Add the tomato and stock. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour.
  • Add the lentils and potato. Cover and simmer for 1 hour or until the lamb and potato are tender. Ladle among serving bowls and top with a dollop of pesto.
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