A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, and world cuisine.

Quick Lamb Stew - by MPW for Knorr

How do you fancy a lamb stew packed full of lovely lamb and veggies ready and on the table in half an hour - prep to finish? Marco Pierre White has come up with this mouthwatering recipe for Knorr using their NEW herb infusion stock pots.

This Exclusive recipe by Marco wont be published on the Knorr website until September, but I have it now already.  There's a huge range of yummy recipes using Knorr products that can be found over at their website. You'll also find Marco's hints and tips and video Masterclasses.

Quick Lamb Stew

For the recipe click continue reading.
Recipe by Marco Pierre White for Knorr

To Serve: 4
Preparation time: 20 minutes
Cooking time: 8-10 minutes

1 Knorr Herb Infusion Pot
2 tbsp olive oil
800g neck of lamb, cut into 16 pieces
25g butter
8-10 baby leeks, blanched and refreshed in cold water
10 baby carrots, blanched and refreshed in cold water
3-4 large spring onion bulbs, blanched and refreshed in cold water
200g peas, blanched and refreshed in cold water
a couple of bay leaves
a few sprigs of thyme
A dash of gravy browning (optional)

Mix the Knorr Herb Infusion Pot with 600ml of boiling water, stirring until thoroughly dissolved. Stir in the gravy browning, if using.

Heat a heavy-based frying pan. Add in the olive oil, heat through well and add in the pieces of lamb.
Fry for 2-3 minutes, then turn the pieces of lamb over and fry for a further 2-3 minutes, so that they brown nicely on each side.

Meanwhile, in a separate saucepan, heat 400ml of the diluted Knorr Herb Infusion together with the butter.

Add in the blanched leeks, carrots and spring onions, cover and bring to the boil.
Simmer the vegetables for 2 minutes, then add in the peas and simmer for 1 minute.  Strain the vegetables and keep them warm, reserving the cooking liquor.

Add the remaining diluted Knorr Herb Infusion and the strained liquor from the vegetables to the browned lamb in the frying pan, making sure that all sediment from the base of the pan has been mixed in.

Bring to the boil and boil for 2-3 minutes to reduce slightly.
Transfer the lamb and the gravy from the frying pan into a preheated, shallow, heatproof serving dish.
Top the lamb with some of the poached vegetables, serving the rest of the vegetables on the side.
Optional: Garnish the dish with the bay leaves and thyme sprigs and serve at once.

Quick Lamb Stew

You might notice I added some celery, that's because I had some in the fridge that needed using up.  It went well with this dish, I just blanched it in the same way as the other veg. 


  1. Yay - it's always good to find another member of the celery appreciation society!

  2. This one looks so fresh, yummy and easy to make...can't wait to taste it!


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