Slow Cooked Lamb with Rhubarb | Recipe | Simply Beef & Lamb
Slow Cooked Lamb with Rhubarb
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Cooking tools:
- Baking dish
- Nonstick skillet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
Ingredients
- 675g lean lamb shoulder, neck fillet, or leg, cut into 2.5cm cubes
- 2.5ml/½tsp dried mixed herbs
- 1 tablespoon rapeseed or olive oil
- 2 small onions, peeled and cut into wedges
- 600ml good, hot lamb stock
- 2 teaspoons runny honey
- 1-2 fresh rhubarb sticks, roughly chopped
- 75g frozen green peas
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 tablespoon freshly chopped mint
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