Friday 19 August 2011

Recipe - Quick Lamb Stew

The nice people from Knorr have just sent me another box of goodies.

This time it contained goodies from Forman & Field and Allens of Mayfair.

Not only that, there was also two new varieties of the Knorr Stockpots. The newcomers are the Herb Infusion and Fish Stockpots. You should be able to find these in the shops any day soon.

With the parcel I also received a recipe written by Marco Pierre White that makes use of the lamb neck, vegetables and Herb Infusion stockpots that were in the box.

Me being me, I actually freestyled the recipe a bit. After all, all he got was 3 Michelin stars so what does he know? ;) I will pop a link here to the 'proper' recipe once it is posted on Knorr's site. In the meantime you'll have to make do with my recipe.

As you (hopefully) can read from the recipe and should be able to see from the picture I kept the carrots and spring onions in one piece. If you don't like that, just cut them into smaller pieces.

I'm also working on a recipe or two with the smoked salmon and trout that was in the box, but you'll have to wait a bit for that. I'm just about to move so things are a bit upside down here at the moment, even more than usual.

Enough chit-chat, let's look at the recipe.

Ingredients (serves 4)
1 Knorr Herb Infusion Pot
2 tbsp Olive oil
800g neck of lamb, cut into about 16 pieces
8 - 10 spring onions, trimmed
8 - 10 small carrots, trimmed
200 g peas

Mix the Knorr Herb Infusion pot with 600ml of boiling water and stir until it is properly dissolved. Add the carrots and spring onions and boil for about 2 - 3 minutes (if you want them a bit less al dente - go for a couple of minutes longer), add the peas and boil for another minute or so. Remove the vegetables from the stock, preserving the stock, and keep them warm.

Heat the olive oil in a large frying pan on a medium-high heat. Fry the lamb pieces for about 2 - 3 minutes on each side or until nicely browned. Add the stock and deglaze the pan properly. Bring to a boil and let boil for a couple of minutes so it reduces a bit.

Divide the lamb pieces and stock between four deep plates and add in the vegetables.



  1. Love the freestyling, as usual, Mike. Your recipe is good. Easier to follow. Mine was a bit watery. Maybe you should get a Michelin Star?

  2. Hi Ren,

    Many thanks for the kind words.

    To be honest - this time I couldn't be bothered to pre-blanch the vegetables etc. I'm in the middle of a move and half my kitchen is packed away and the other half is in quite a disarray. ;)

    It is quite a bit watery so I don't really think the 30 minute time that's given is enough. You'll need to reduce it quite a bit, at least in my book.

    I'm not sure about that star though, I'm quite happy if people just eat what I cook. ;)

    // Mike


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// Mike