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Summer Stew by Ros Heathcote

Updated: Apr 26, 2019

It was a hot July day and I had some grass-fed organic lamb neck fillets. I decided that I wanted to slow cook them, and despite the weather that a light stew could work. And it toally did. The simple combination of tangy lemon juice, the umami of the bone broth and the succulent lamb fillets meant this was a total winner. I decided to add some organic jersey royals and fresh watercress.

Serves: 2-3 People

Time: 45 Minutes


Ingredients


* indicates optional ingredients

  • splash of fat, beef tallow ideally, if not a good rapeseed oil would work

  • 3 cloves of garlic, minced

  • 1 pouches organic chicken bone broth

  • 2 lamb neck fillets, cubed into approx 2cm3

  • 1 large or two small organic lemons

  • 8 springs of thyme

  • 8 jersey royal potatoes

  • bunch of watercress to serve

  • pinch of salt (A good sea or pink salt ideally)

  • generous pinch of ground black pepper


Method

  1. Season the lamb with salt and pepper.

  2. Heat the fat in a large saucepan on a medium-high heat, add the lamb and brown off the edges.

  3. 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

  4. Add the potatoes sliced in half, cover and cook for a further 20 minutes.

  5. Once ready to serve add fresh watercress to the stew and stir in for the last couple of minutes so it's slightly wilted and serve. You will not be disappointed.

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