Phew, what a scorcher! 25C outside today, so I am glad we hadn't planned a roast that would have made the kitchen hellish. Instead, we had a delicate and light spring lamb stew, chock full of baby carrots, Jersey Royals, kohlrabi, baby onions and peas. I used a Knorr lamb stock cube - if it's good enough for Marco Pierre White, it's good enough for me. We have leftovers for tomorrow so it should taste even better after a day in the fridge. This was based on a Judith Wills' recipe and is very low fat, using extremely lean cubes of leg of lamb.
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