Spring lamb stew
Ingredients
- 1kg lean boneless lamb shoulder, cut into cubes
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 onion, peeled and cut into quarters
- 1 leek, roughly chopped
- 3 garlic cloves, peeled and crushed
- salt and freshly milled black pepper
- 1.2 litres cold water
- 200g baby carrots, scraped and halved if large
- 200g baby turnips, scraped and quartered, if large
- 200g baby onions or shallots, peeled
- 200g baby or small leeks, halved
- 200ml white wine (dry or medium)
- 200ml good, hot lamb stock
- 200g dwarf or French beans, trimmed
- 200g frozen peas or petit pois
- 2tbsp freshly chopped flat-leaf parsley or chervil
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