Lamb Neck Stew

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

Ingredients

What you will need, to feed four:

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

Method

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.

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.

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!

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.

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.
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