Lamb Neck Fillets Stew
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
"The simple combination of tangy lemon juice, umami of the bone broth and succulent lamb fillets meant this recipe turned out to be an absolute winner. Add some organic jersey royals and fresh watercress to serve." Recipe from Borough Broth Co.
Ingredients
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splash of fat, ideally beef tallow (if not a good rapeseed oil would work)
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3 cloves of garlic, minced
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2 lamb neck fillets, cut into approx 2cm cubes
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1 large/ 2 small lemons
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8 springs of thyme
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8 jersey royal potatoes
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1 bunch of watercress, to serve
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pinch of salt (a good sea or pink salt ideally)
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generous pinch of ground black pepper
Directions
Season the lamb with salt and pepper
Heat the fat in a large saucepan on a medium-high heat, add the lamb and brown off the edges
Turn the heat down slightly and add the garlic, bone broth, lemon juice and thyme. Cover and cook on a very low heat for 25 minutes
Slice the potatoes in half then add to the pan. Cover and cook for a further 20 minutes
Once ready to serve, add fresh watercress to the stew and stir in for the last couple of minutes so it's slightly wilted