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1
Mix the stock with 600ml of boiling water, stirring until thoroughly dissolved.
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2
Heat a heavy-based frying pan.
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3
Add in the olive oil, heat through well and add in the pieces of lamb.
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4
I like to place the lamb pieces in the pan in a `clock' shape, starting at twelve o'clock and moving around.
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5
This way I know which piece to turn over first.
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6
Fry for 2-3 minutes, then turn the pieces of lamb over and fry for a further 2-3 minutes, so that they brown nicely on each side.
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7
Meanwhile, in a separate saucepan, heat 400ml of the diluted stock together with the butter.
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8
Add in the blanched leeks, carrots and spring onions, cover and bring to the boil.
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9
Simmer the vegetables for 2 minutes, then add in the peas and simmer for 1 minute.
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10
Strain the vegetables and keep them warm, reserving the cooking liquor.
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11
Add the remaining diluted stock and the strained liquor from the vegetables to the browned lamb in the frying pan, making sure that all sediment from the base of the pan has been mixed in.
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12
Bring to the boil and boil for 2-3 minutes to reduce slightly.
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13
Transfer the lamb and the gravy from the frying pan into a pre-heated, shallow, heatproof serving dish.
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14
Top the lamb with some of the poached vegetables, serving the rest of the vegetables on the side.
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15
The lamb should be nice and pink and the vegetables `al dente'.
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16
Optional: Garnish the dish with the bay leaves and thyme sprigs.
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17
Serve at once.
