A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ...

When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. When browned ...

Directions In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan ...

Mary’s recipe notes said: “This warming lamb stew can be served with rice or mashed potatoes. You can use neck fillet, leg or shoulder for this recipe. “Lucy, Mary’s close friend and ...

Stretch your Easter lamb further by using it in a stew that’s bulked out with pearl barley and cheesy dumplings. Or, swap lamb for mutton, hogget or goat Prep: 35 mins Cook: 2 hrs Easy Easy ...

Mary Berry’s one-pot Irish strew is not only delicious but easy to ... in-the-mouth lamb, with flavoursome gravy and vegetables topped with tender potatoes.” This tasty stew is the perfect ...

This warming lamb stew is good any time of year, but especially great in winter. Best of all, it can be prepared well in advance, even a day before serving, and reheats beautifully. You can ask a ...