Nutrition and extra info

  • Freezable
  • Healthy
  • Nutrition: Per serving

  • kcal438
  • fat17g
  • saturates5g
  • carbs36g
  • sugars9g
  • fibre8g
  • protein24g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 2 tbsp cold pressed rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 400g stewing lamb, excess fat trimmed



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 leeks, cut into 1 cm rounds



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250g baby chantenay carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 garlic cloves, finely chopped
  • 2 tbsp plain flour
  • 3 lemon thyme sprigs
  • 1 bay leaf
  • 150ml white wine
  • 600ml low-salt veg stock
  • 80g buckwheat



    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 1 large unwaxed lemon, zested



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small bunch parsley, leaves finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Method

    1. Heat 1 tbsp oil in a casserole dish over a high heat. Fry the lamb in two batches for 5 mins each until evenly browned. Remove from the pan and set aside.

    2. Heat the remaining oil in the same pan and fry the onion and leeks over a medium heat for 7 mins. Tip in the carrots and two-thirds of the garlic, then fry for 1 min. Stir the meat into the pan along with the plain flour and fry for another 2 mins. Add the thyme and bay leaf, then the wine and bring to a bubble before pouring in the stock. Mix everything together well. Put a lid on the pan and cook over a low heat for 2½-3 hrs or until the meat is tender. Add the buckwheat for the last 20 mins of cooking time.

    3. Mix the remaining garlic with the lemon zest and parsley. Serve the stew in bowls, scattered with the parsley and lemon mixture.

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