Spring lamb stew

This dish wastes nothing of the fragrance and subtlety of new-season lamb. Herbs such as rosemary, marjoram, thyme and parsley, along with garlic and olive oil, seem to partner the meat perfectly. Most alleged stews of lamb are really no such thing, and famous dishes such as Irish stew or Lancashire hotpot are really an exercise in poaching lamb and then revelling in the distinctive taste of the cooking liquor it produces.