- Serves: 4-6
- Cook Time:
- Prep Time: 20 minutes plus chilling overnight
- Effort: easy
- 1 litres chicken stock
- 2 tbsp butter
- 1 tbsp vegetable or sunflower oil
- sea salt and black pepper
- 1/2 leg of lamb, (top end is best), bone removed
- 2 onions, chopped
- 2 bay leaves
- 1 bouquet garni
- 3 large leeks, roughly chopped
- 4 carrots, roughly chopped
- 1 small swede, roughly chopped
- 450 g potatoes, roughly chopped
- soft, crusty white bread
- salted butter
Tips and Suggestions
Stock cubes tend to be high in salt. Try making your own homemade stock, or look for reduced-salt varieties. For more information on healthier eating see eatwell.gov.uk
1. Pour the chicken stock into a saucepan over a low heat and bring to a gentle simmer.
2. In a separate large, deep saucepan, melt the butter with the oil over a medium heat and sprinkle in sea salt and black pepper. Add the lamb and brown on all sides then remove from the pan and transfer to a large plate.
2. Tip the onions into the pan used to cook the lamb and stir to coat in the residual cooking juices. Sweat the onions for 3-4 minutes or until starting to soften.
3. Pour the hot chicken stock over the onions and add the bay leaves and bouquet garni. Bring the stock to a steady simmer then submerge the leg of lamb in the stock, along with any juices on the plate.
4. Bring to the boil then reduce the heat and simmer gently for 2 hours, checking from time to time that there is enough liquid. Add a little more stock or water if necessary.
5. After 2 hours, remove from the heat and leave to cool then cover and transfer to the fridge overnight.
6. The following day, skim away and discard any fat from the surface of the broth. Pick out the bouquet garni and bay leaves and discard.
7. Reheat the broth and bring to a steady simmer then tip in all the remaining vegetables, apart from the potatoes.
8. Simmer for 15 minutes then taste for seasoning, adding more salt and black pepper if necessary. Tip in the potatoes and simmer for a further 20 minutes or until all the vegetables are tender.
9. Serve piping hot with plenty of soft, crusty white bread and salty butter on the side.
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