Summer lamb stew with chilli and lemon gremolata

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the summer lamb stew

  • 2 tbsp olive oil
  • 2 lamb neck fillets, approx. 500g/1lb 2oz total
  • 3 round baby shallots, peeled
  • 2 garlic cloves, thinly sliced
  • 1 rosemary sprig
  • 1 bay leaf
  • 400ml/14fl oz lamb stock
  • 4 small baby new potatoes, peeled
  • 4 asparagus spears, trimmed
  • 4 cherry vine tomatoes, halved or quartered
  • 100g/3½oz fresh broad beans, double podded
  • 100g/3½oz black olives
  • 3 rainbow chard leaves, with stalks, roughly chopped
  • salt and freshly ground black pepper

For the chilli gremolata

  • 1 green chilli, seeds removed and finely chopped
  • 1 lemon, zest only, finely chopped
  • 2 tbsp finely chopped fresh flatleaf parsley
  • 2 small celery sticks, from a celery heart with leaves, finely chopped
  • 2 tbsp olive oil
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