Lamb & leek stew

serves 4
ingredients
8 small lamb cutlets, trimmed of
all fat, cut into cubes
450g/1lb leeks, thickly sliced
3 carrots, thickly sliced
2 turnips, cut into chunks
900ml/11⁄2pt lamb stock
450g/1lb potatoes, cut into
large chunks
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Put all the ingredients except the
potatoes and parsley in a large
saucepan. Season with salt and
pepper. Bring to the boil and skim
the surface. Reduce the heat, partcover
the pan and simmer gently
for 1 hour.
• Add the potatoes and a little
more seasoning, and simmer for
a further 30 minutes or until the
potatoes and meat are tender.
Serve hot.