- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 kg lamb rumps, diced
- 4 tbsp olive oil
- 2 leeks, chopped
- 2 carrots, peeled and chopped
- 2 swede, peeled and chopped
- 2 potatoes, peeled and chopped
- 4 leaves Savoy cabbage, chopped
- 2 litres lamb stock
- 50 g parsley, chopped
- 1 sprigs rosemary
- 4 bay leaves
- crusty bread, to serve
1. Season the diced lamb with salt and pepper. Heat a heavy-bottomed pan and add the lamb, and fry for 3-4 minutes until browned all over.
2. Pour in the lamb stock, bring to the boil and skim off any impurities that rise to the surface. Add the bay leaves and rosemary, then reduce the heat and simmer for 20 minutes.
3. Add the potatoes to the pan and cook for a further five minutes. Stir in the remaining vegetables and cook for a further 15 minutes, or until the vegetables are tender and the liquid in the pan has reduced to a thick consistency of stew.
4. To serve, stir in the chopped parsley and pile into serving bowls. Serve with crusty bread for dipping.
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