IN MARKET RECIPE Luck of the Irish Warm up winter with this hearty lamb stew. You can find more easy, delicious meal ideas at australianlamb.com.au Irish lamb stew Serves: 4 Preparation: 10 minutes Cooking: 100 minutes 600g lean diced lamb ¼ cup plain flour ¼ cup olive oil 1 brown onion, diced into 1cm pieces 2 carrots, peeled, diced into 1cm pieces 2 stalks celery, diced into 1cm pieces 400g desiree potatoes, peeled, diced into 3cm pieces 2 cups (500ml) salt‑reduced beef stock ¼ cup tomato paste 2 tbsp Worcestershire sauce 2 sprigs thyme 2 bay leaves 250g silverbeet, trimmed, shredded 1 cup frozen peas Parsley leaves, mixed leaf salad, crusty baguette, to serve 1.Place lamb and flour in a large snap‑lock bag. Season, seal and shake well to coat. Heat 1 tablespoon oil in a large heavy‑based saucepan over medium heat. Cook lamb, in batches, for 4‑5 minutes or until browned, adding extra oil as needed. Set aside on a plate. 2. Add remaining oil to pan and cook onion, carrot and celery, stirring, for 5 minutes or until onion has softened. 3. Return lamb, any juices and potato to pan then add stock, tomato paste, Worcestershire sauce, thyme and bay leaves. Bring to the boil, reduce heat to low, cover and cook for 1 hour 15 minutes or until lamb is tender, adding a little extra stock or water, if needed. Stir through silverbeet and peas. Replace lid and set aside for 5 minutes. Season. Remove bay leaves and thyme stalks. 4. Sprinkle lamb stew with parsley and serve with salad leaves and crusty baguette. TIPS • Add turnips, swedes, green beans or your choice of shredded leafy greens to the stew to mix up the vegetables. 47