Recipe of the week: Ian Chatfield’s Easter stew

Chicken shish

Minty Lamb Stew – Serves 6 people

Served with crusty bread or on a bed of rice


  • 1kg minty lamb, diced
  • X2 carrots, thickly sliced
  • X1 white onion, cut in chunky pieces
  • X1 leek, sliced
  • 300g of frozen peas
  • New potatoes cut into 1/2
  • 700ml of lamb stock
  • X1 glass of white wine (large!)
  • X2 tablespoons of plain flour
  • X2 tablespoons of oil


  • Toss the minty lamb cubes in the flour.
  • Heat the oil in a large pan to brown-off for 2 minutes, then transfer to one side.
  • In the same pan, add all the veg to fry for a couple of minutes until they start to soften (but not the peas!).
  • Pour over the lamb stock and wine, and then simmer for about 10 minutes until the veg are almost cooked.
  • Tip the lamb into the pan with the peas, then turn down to simmer for about 40 minutes (or until tender).
  • Add any seasoning, if needed (you may need to thicken with cornflower).

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