Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, lamb with spring vegetables. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Lamb With Spring Vegetables is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Lamb With Spring Vegetables is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook lamb with spring vegetables using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lamb With Spring Vegetables:

1. Make ready 5 tbsp olive oil
2. Take 6 shallots, chopped
3. Take 1 garlic clove, chopped
4. Make ready 2 celery sticks, chopped
5. Take 2 tbsp plain flour
6. Make ready 700 grams boned leg or shoulder of lamb, cut into 1 inch cubes
7. Take 1 1/2 pints chicken stock
8. Get 115 grams pearl barley, rinsed
9. Take 225 grams baby carrots
10. Prepare 225 grams small turnips, diced
11. Prepare 225 grams frozen petits pois, thawed
12. Make ready 225 grams frozen baby broad beans, thawed
13. Get 1 salt and pepper
14. Get 1 chopped fresh parsley, to garnish

Instructions to make Lamb With Spring Vegetables:

1. Heat 3 tablespoons of the oil in a large saucepan. Add the shallots, garlic and celery and cook over a low heat, which stirring occasionally, for 8-10 minutes, until softened and lightly browned.
2. Meanwhile, season the flour with salt and pepper and roll the lamb cubes until well coated.
3. Transfer vegetables to the slowcooker. Add remaining oil to pan and down off the lamb cubes.
4. Gradually stir in the stock and add the pearl barley, turnips and carrots - season with salt and pepper and bring to the boil before transferring to the slowcooker. Stir well and cook on low for 8 hours.
5. Add petits pois and broad beans to the slowcooker, stirring well. Cook for a further 30 minutes.
6. Serve garnished with parsley.
7. Ready to serve and ENJOY!

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