Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, lamb with spring vegetables. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Lamb With Spring Vegetables is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Lamb With Spring Vegetables is something which I have loved my whole life.

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

Instructions 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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