Tip: You can purchase 1 kg (2 lbs) of bone in lamb such as lamb loin or shoulder chops and trim visible fat and bones to get the 450 g (1 lb) of lean lamb for the stew. Cut lamb into 2.5 cm (1 ...

Lamb chops, al fresco style. Marcus Wareing uses every scrap of meat for this summery dish, served alongside a tomato stew and fried potatoes. Heat a frying pan over a low heat for 5–10 minutes.

Instructions: With a rolling pin or in a mortar and pestle, crush the cinnamon, cardamom, cloves and black peppercorns until ...

De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

Add the potatoes, broth, salt, pepper and lamb; bring to a boil. Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender.

As an alternative to lamb, I urge you to try mutton ... add parsley or coriander before serving. The boiled potatoes could be fried and served on top of the stew, perhaps sprinkled with ...

In her 'Foolproof Dinners' cookbook, Mary said: "Heart-warming lamb stew, serve it with rice or mashed potato or celeriac. You can use neck fillet or leg or shoulder for this recipe." Prepping ...

Mary Berry's take on this classic dish uses tender lamb, which creates a melt-in-your-mouth texture that pairs perfectly with a soft potato topping ... longer you let the stew simmer, the more ...

Once warm, add lamb and cook until browned on all sides ... Add raisins and spices, cover pan and cook 1 hour more. Serve with mashed potatoes.