Irish Style Lamb Stew

Put the lamb mince in a mixing bowl with the panko breadcrumbs, half the dried thyme and a pinch of salt and pepper. Mix together with your hands and make four small meatballs per person. Heat a drizzle of oil in a frying pan on high heat. Once hot, add the meatballs and pancetta. Brown them both, turning often, for 5 mins. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat. Meanwhile, bring a large saucepan of water with a pinch of salt to the boil.

Place the potato in the pan of boiling water and cook until tender, 12-15 mins. TIP: The potato is cooked when you can easily slip a knife through. Meanwhile, once browned, remove the meatballs and pancetta from the frying pan to a plate. Return the pan to medium heat with a drizzle of oil (if needed). Fill and boil your kettle.

Add the leek, carrot and remaining dried thyme to the frying pan. Cook until beginning to soften, 5 mins. Meanwhile, pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock pot and stir to dissolve. Stir the garlic and flour into the veggies and cook for a 1 minute. Next, pour in the stock and return the meatballs and pancetta to the pan.

Bring to the boil, then reduce the heat and simmer until the veggies are tender and the lamb cooked through, 15 mins. iIMPORTANT: The meatballs are cooked when they are no longer pink in the middle. Once the potato is cooked, drain in a colander then return to the pan (off the heat). Mash with a pinch of salt and pepper (and a knob of butter if you have some!). Stir in the spring onion.