Simple sourdough
Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.
Stewed lamb
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 lamb leg steaks
- 50g plain flourfor dusting
- 6 tbsp olive oil
- 1 ½ garlic cloves
- 1 tbsp chopped parsleyleaves
- 150ml white wine
- 3 potatoescut into small chunks
- 100-150g peas(frozen are fine)
Nutrition: per serving
- kcal463
- fat26g
- saturates8g
- carbs25g
- sugars3g
- fibre3g
- protein26g
- salt0.1g
Method
step 1
Salt the lamb steaks and dust them with the flour. Fry in the oil in two batches, for about 10 mins each, in a large pan with a lid, until they are a little golden on both sides. Set aside. Tip the leftover oil into a small bowl and save for the potatoes.
step 2
Next, crush the garlic and parsley using a pestle and mortar, then stir in the wine. Add it all to the pan and wait about 1 min until bubbles appear on the surface. Pour in 150ml water and wait until bubbles appear again. Now return the steaks, cover and let it all simmer over a low heat for 45-50 mins or until tender.
step 3
With 30 mins to go, fry the potatoes in a separate pan in the leftover oil for 5 mins or until golden. Sit them on kitchen paper to absorb any excess oil, then add them to the lamb for the remaining cooking time. Once the lamb and potatoes are tender, add the peas and simmer for 5 mins before serving.
