Lamb and Potato Stew with Sauce Pistou

• 1 tbsp olive oil
• 1.2kg boneless lamb shoulder, cut into 4 cm pieces
• 1 tbsp plain flour
• 1 onion, sliced
• 1 large carrot cut into 3 cm rounds
• 1 large parsnip, cut into 3 cm cubes
• 1 tsp tomato paste
• 6 sprigs of lemon thyme
• ½ cup white wine
• 500ml of chicken stock
• 2-3 large desiree potatoes, peeled and cut into 1 cm rounds
• 3 knobs of butter
• Salt and pepper
• Sauce Pistou
• 6 parsley sprigs
• 1 clove garlic
• Zest and juice ½ lemon
• 3 tbsp extra virgin olive oil

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This recipe is created in partnership with Everyday Gourmet.

1. Heat oil in the pressure cooker over medium-high heat. Add the onion, carrot and parsnip and fry until golden. Remove. Season the lamb all over with salt and pepper and then add another splash of oil to the pot. Seal meat on all sides until lightly golden in colour. Sprinkle in the flour and coat the lamb in it, cook for a further minute ensuring each piece of lamb is coated. Now add the tomato paste and return vegetables along with thyme and mix through. 2. Add the wine, bring to a boil then add the stock. Starting from the outside and working towards the centre, arrange potatoes in a rose shape. Add knobs of butter and salt and lock the pressure cooker. Bring to pressure and then turn down to medium heat and cook for 35 - 40 minutes. Note: If cooking in a traditional stew pot, cover it with a lid and cook on low heat for 1.5 hours. 3. While the lamb is cooking, make the sauce by chopping parsley and garlic together and stirring through the oil and lemon.