Scrumptious Lamp Stew with Spring Vegetables

This is a Gordon ###### Ramsey recipe. It was so delicious and so easy I had to share with you all. I have tweaked a few things...

Serves 4. Prep 30 min, Cook 50 min.

12 baby carrots, 12 baby turnips, 12 baby leeks, 80g frozen peas (much better frozen ones), 12 small eschalots, 700 g lamb fillets (I used a slightly cheaper meat and removed the fat.), 2 tbsp olive oil, 300 ml light red wine (ahhhh that was why it was so good lol), 300 ml chicken stock, 50g cold butter, 3tsp regular castor sugar and 1 1/2 tbsp balsamic vinegar.

1. Trim and clean all veg.. Boil a large saucepan of water. Working with each veg separately cook turnips for 3 min then drain. Cook carrots for 4 min then drain. Cook leeks for 5 min then drain. Cook peas for 1 min then drain. Cook onions for 8 - 10 min then drain. Put veg. aside.

2. Season the sliced lamb fillets with salt and pepper. Heat 1 1/2 tbsp of olive oil in heavy based frypan. Fry the lamb fillet 2 - 3 min both side (till starting to brown both sides). Put meat and juices in a colander over a bowl (need to collect the juices). Put aside in warm place covered in foil.

3. Place pan back on heat and tip in the wine. Boil vigorously till it becomes a sticky syrup, then pour 200ml of the chicken stock and any lamb juices from the bowl. Boil down until reduced by half, then whisk in butter. Pour the sauce into a small bowl.

4. Heat remaining oil and add turnips and onions. Sizzle until starting to brown, then sprinkle over the sugar and pinch of salt. Cook, shaking the pan constantly until the veg caramelize. Add carrots, leeks and balsamic vinegar, bubble briefly, then add the remaining stock. Bring to boil, add the peas, then boil for a few minutes until the liquid nearly evaporates. Turn off the heat.

5. Serve lamb with vegetables and hot sauce poured over the top. Delicious!