Lamb Neck Stew

This was so easy and really what you need when you want warming comfort food.

What you will need:

2 lamb neck chops, cut in half
Plain flour
Olive oil
3 onions, peeled and cut into wedges
2 parsnips, peeled and cut into four or six depending on the size
6 garlic cloves
Salt and pepper
Fresh rosemary
6-8 small potatoes, cut in half
Stock – I used vegetable

Firstly, when I bought my lamb neck it turned out that getting British lamb from the meat counter was cheaper than pre-packed New Zealand lamb. No bad thing. I did try to trim as much fat and gristle off as I could but that’s just personal preference.

ingredients for lamb neck stew

To start with, rub the lamb in the flour. Heat the oil in a shallow ovenproof dish which has a lid, then add the lamb and cook until browned. Remove the lamb from the pan.

herbs and vegetables for the stew

Add the onions, parsnips and garlic to the same pan and cook for 2-3 minutes. Season and add the rosemary – I used about 6 sprigs. It looks very pale at this stage!

lamb neck stew before slow cooking

Put the lamb back into the pan and add the potatoes. Check the seasoning and then add stock – just enough to cover. Cut out a circle of greaseproof paper so it will fit over the stew inside the pan. Put the paper on top, cover with a lid and then cook in a preheated oven (180⁰C) for an hour or so, until the meat is tender.

finished stew with mashed potatoes

I served this with mash potato which had spring onions, butter and a lot of pepper in. It was quite filling so there was enough left for the next day and it was even more flavourful.

Next time I would definitely add some green veggies if only just to perk it up a bit.
All That I’m Eating

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