Summer lamb and herb stew

Summer lamb and herb stew

  • serves 4
  • A little effort

The best stew for lamb. Harissa gives this easy one-pot a kick of heat and parsley and lemon bring out the summer flavours. Serve with rice alongside.



  • olive oil
  • lamb neck fillets 4, cut into pieces
  • aubergine 1 large, cut into small pieces
  • onion 1 large, sliced
  • garlic 2 cloves, chopped
  • harissa 1-2 tbsp (add more if you like it spicy)
  • chopped tomatoes 1 × 400g tin
  • lamb stock 300ml
  • parsley a large bunch, chopped
  • lemon ½, juiced


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onion and garlic and cook until softened.

  • Step 2

    Add the lamb and aubergine with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 1½ hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.

Nutritional Information

  • Kcals 460
  • Fat 33.2g
  • Carbs 9.4g
  • Fibre 4.1g
  • Protein 31.7g
  • Salt 0.81g