Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lamb with spring vegetables. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Lamb With Spring Vegetables is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Lamb With Spring Vegetables is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook lamb with spring vegetables using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Lamb With Spring Vegetables:

1. Prepare 5 tbsp olive oil
2. Make ready 6 shallots, chopped
3. Get 1 garlic clove, chopped
4. Make ready 2 celery sticks, chopped
5. Take 2 tbsp plain flour
6. Prepare 700 grams boned leg or shoulder of lamb, cut into 1 inch cubes
7. Prepare 1 1/2 pints chicken stock
8. Get 115 grams pearl barley, rinsed
9. Get 225 grams baby carrots
10. Take 225 grams small turnips, diced
11. Take 225 grams frozen petits pois, thawed
12. Get 225 grams frozen baby broad beans, thawed
13. Prepare 1 salt and pepper
14. Make ready 1 chopped fresh parsley, to garnish

Steps to make Lamb With Spring Vegetables:

1. Heat 3 tablespoons of the oil in a large saucepan. Add the shallots, garlic and celery and cook over a low heat, which stirring occasionally, for 8-10 minutes, until softened and lightly browned.
2. Meanwhile, season the flour with salt and pepper and roll the lamb cubes until well coated.
3. Transfer vegetables to the slowcooker. Add remaining oil to pan and down off the lamb cubes.
4. Gradually stir in the stock and add the pearl barley, turnips and carrots - season with salt and pepper and bring to the boil before transferring to the slowcooker. Stir well and cook on low for 8 hours.
5. Add petits pois and broad beans to the slowcooker, stirring well. Cook for a further 30 minutes.
6. Serve garnished with parsley.

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