Minted lamb stew recipe
 A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. 2 tbsp sunflower oil1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces4 large banana shallots, sliced1 leek, trimmed and sliced2 carrots, peeled and chopped3 large garlic cloves, crushed55g/2oz plain flour350ml/12fl oz red wine300ml/½ pint chicken stock1 tbsp Worcestershire sauce2 tbsp redcurrant jelly2 tbsp mint sauce1 tbsp soy saucelarge knob of butter250g/9oz chestnut mushrooms, halvedsalt and freshly ground black pepper 2 tbsp sunflower oil 1.2kg/2lb11oz lamb neck fillet, cut into 5cm/2in pieces 4 large banana shallots, sliced 1 leek, trimmed and sliced 2 carrots, peeled and chopped 3 large garlic cloves, crushed 55g/2oz plain flour 350ml/12fl oz red wine 300ml/½ pint chicken stock 1 tbsp Worcestershire sauce 2 tbsp redcurrant jelly 2 tbsp mint sauce 1 tbsp soy sauce large knob of butter 250g/9oz chestnut mushrooms, halved salt and freshly ground black pepper Method Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside.Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds.Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce.Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Serve with mashed potatoes and a green vegetable. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside. Heat the oil in a deep ovenproof frying pan or a flameproof casserole. Fry the lamb in two batches over a high heat until browned. Remove with a slotted spoon and set aside. Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds. Add the shallots, leeks and carrots to the pan and fry for a few minutes over a high heat. Stir in the garlic and fry for 30 seconds. Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce. Meanwhile, measure the flour into a bowl. Add the wine and whisk until smooth. Pour the stock and the red wine mixture into the pan with the vegetables and bring to the boil. Stir until thickened. Add the Worcestershire sauce, redcurrant jelly, mint sauce and soy sauce. Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Return the lamb to the pan, along with any resting juices. Stir and season with salt and pepper. Bring to the boil and cook for a few minutes, then cover with a lid. Transfer to the oven and cook for about 1½ hours, until the lamb is tender. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Heat the butter in a small frying pan over a high heat. Add the mushrooms and fry until browned. Stir into the stew and check the seasoning. Serve with mashed potatoes and a green vegetable. Serve with mashed potatoes and a green vegetable. Recipe tips Can be made a day ahead, just add the mushrooms when reheating to serve. It freezes well once cooked.