Rachel Khoo's spring lamb stew recipe

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Give your spring mealtimes a lovely French twist by making this lamb stew. Rachel Khoo, star of BBC show The Little Paris Kitchen, gives us her easy take on what the French call Navarin d’agneau

Serves4–6
SkillEasy
Preparation Time30 mins
Cooking Time2 hours
Total Time2 hours 30 mins
Cost RangeCheap

Give your spring mealtimes a lovely French twist by making this lamb stew. Rachel Khoo, star of BBC show The Little Paris Kitchen, gives us her easy take on what the French call Navarin d’agneau.

Ingredients

  • 1kg lamb neck, cut into pieces
  • 2 cloves of garlic, crushed to a paste
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 sprigs of thyme
  • 4 carrots, cut into chunks
  • 100g fresh or frozen peas
  • 100g green beans, shopped
  • Salt and pepper

WEIGHT CONVERTER

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Method

  1. Preheat the oven to 160°C/320°F/Gas Mark 3. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Cook for 1½ - 2 hours or until the meat is tender.
  2. Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
  3. Take the casserole out of the oven and remove the bay leaf and sprigs of thyme. Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.
Top Tip for making Rachel Khoo's spring lamb stew

For an English twist, serve the stew with some mint sauce

Rachel Allen left home at just 18 to pursue a career in cooking. Originally from Dublin, Ireland she moved to County Cork to study at the famous Ballymaloe Cookery School. Soon after graduating from the prestigious culinary school, she worked at the Ballymaloe House Hotel testing recipes and then onto teaching at the school. Her first television series, called Rachel’s Favourite Food, was broadcast in 2004 throughout Ireland, Canada, Australia and elsewhere in Europe. A book of the same name accompanied the series, giving viewers a true insight into Rachel’s special brand of family-orientated cooking and recipes. Since then she has authored more than eight different cookery books (opens in new tab), based around baking and home cooking. She’s particularly famous for her baking recipes, such as the delicious walnut and American frosting cake (opens in new tab), as well as simpler recipes like basic fairy cakes (opens in new tab). Rachel’s books have sold more than 1 million copies worldwide. As well as being a TV chef and author, Rachel writes regular columns for Irish magazine, The Sunday Tribune. In the past, she has also contributed to BBC Good Food magazine and AWT at Home magazine. Alongside writing, Rachel also teaches at the same school she trained. She regularly appears on BBC’s Saturday Kitchen and has her own popular cooking show on Irelands RTE network. In March 2017, Rachel Allen opened her first restaurant. Dwyers of Cork on Washington Street in Cork is a joint business venture with her husand, Isaac, and publican Paul Montgomery. Appearing on the show over a number of years, in September 2019 Rachel returned as a judge and co-host with Marco Pierre White on the popular Irish television series, The Restaurant. Rachel lives in County Cork with her husband, Issac. The couple have three children together - Luka, Joshua and Scarlett. From simple one-pot meals and roast dinners to your favourite sweet treats, we’ve got all of the best Rachel Allen recipes (opens in new tab) to choose from.