Buckwheat spring lamb stew
Ingredients
- 2 tbsp cold pressed rapeseed oil
- 400g stewing lamb, excess fat trimmed
- 1 onion, finely chopped
- 3 leeks, cut into 1 cm rounds
- 250g baby chantenay carrots
- 3 garlic cloves, finely chopped
- 2 tbsp plain flour
- 3 lemon thyme sprigs
- 1 bay leaf
- 150ml white wine
- 600ml low-salt veg stock
- 80g buckwheat
- 1 large unwaxed lemon, zested
- 1 small bunch parsley, leaves finely chopped
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