This delicious lamb and leek stew recipe is really easy to make. Lamb is slowly cooked with leeks, carrots and potatoes in a luscious lamb stock for about a hour and a half. Creating a heavenly stew that is perfect for lunch or dinner.

Ingredients

• 1lb leeks (thickly sliced)
• 3 carrots (thickly sliced)
• 2 turnips (cut into chunks)
• 1 1/2pt lamb stock
• 1lb potatoes (cut into large chunks)
• 2 tablespoons fresh flat leaf parsley (chopped)
• salt and freshly ground black pepper
• 8 small lamb cutlets (trimmed of all, fat cut into cubes)

Preparation

Place all the ingredients except the potatoes and parsley in a large saucepan. Season with salt and pepper. Then bring to a boil and skim the surface. Next reduce the heat, partially cover the pan and simmer gently for one hour. Add the potatoes and a little more seasoning, and simmer for another 30 minutes or until the potatoes and meat are tender, and serve.

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