Buckwheat & spring lamb stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp cold pressed rapeseed oil
- 400g stewing lamb, excess fat trimmed
- 1 onion, finely chopped
- 3 leeks, cut into 1 cm rounds
- 250g baby chantenay carrots
- 3 garlic cloves, finely chopped
- 2 tbsp plain flour
- 3 lemon thyme sprigs
- 1 bay leaf
- 150ml white wine
- 600ml low-salt veg stock
- 80g buckwheat
- 1 large unwaxed lemon, zested
- 1 small bunch parsley, leaves finely chopped
Method
- STEP 1
Heat 1 tbsp oil in a casserole dish over a high heat. Fry the lamb in two batches for 5 mins each until evenly browned. Remove from the pan and set aside.
- STEP 2
Heat the remaining oil in the same pan and fry the onion and leeks over a medium heat for 7 mins. Tip in the carrots and two-thirds of the garlic, then fry for 1 min. Stir the meat into the pan along with the plain flour and fry for another 2 mins. Add the thyme and bay leaf, then the wine and bring to a bubble before pouring in the stock. Mix everything together well. Put a lid on the pan and cook over a low heat for 2½-3 hrs or until the meat is tender. Add the buckwheat for the last 20 mins of cooking time.
- STEP 3
Mix the remaining garlic with the lemon zest and parsley. Serve the stew in bowls, scattered with the parsley and lemon mixture.
