Photo: Priscilla Du Preez
Marco Pierre White's quick lamb stew
10 ingredients
20 min + 10 min
4 people
openrecipes
There are times when you want to put together a meal as soon as possible. This quick `stew' made from stock and ample English garden ingredients is perfect for those evenings.
Estimated Nutrition (whole recipe, rough)
652
Calories
31g
Protein
47g
Fat
28g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stock cube/pot of choice
- 2 olive oil
- tbsp neck of lamb, cut into 16 pieces
- 800 butter
- g baby leeks, blanched and refreshed in cold water
- 25 large spring onion bulbs, blanched and refreshed in cold water
- g peas, blanched and refreshed in cold water
- 10 baby carrots, blanched and refreshed in cold water
- 4 bay leaves
- 200 sprigs of thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes