Name: Minted lamb & pea stew
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Irish
Ingredients: 350g lean lamb leg, cubed; 1 tbsp plain flour seasoned; 1 tbsp sunflower oil; 4 shallots quartered; 2 leeks sliced; 4 carrots thickly sliced; 400g potato cut into large chunks; 700ml lamb or chicken stock; 300g frozen pea; handful mint leaves, to serve

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Minted lamb & pea stew

Minted lamb & pea stew

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.11 ratingsRate

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Put that tin opener away and whip up your own hearty broth, great with a chunk of bread

Easily halved

Freezable (3 of 5-a-day)

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Alternatives

Complete the dish

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Basic granary bread dough (for rolls or a large loaf)

A star rating of 4.7 out of 5.34 ratings

Make this hearty minted lamb and pea stew, then also check out our cawl recipe.

Ingredients

Nutrition

Units:

MetricUS

350g lean lamb

leg, cubed
1 tbsp plain flour

seasoned
1 tbsp sunflower oil
4 shallots

quartered
2 leeks

sliced
4 carrots

thickly sliced
400g potato

cut into large chunks
700ml lamb or chicken stock
300g frozen pea
handful mint

leaves, to serve

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Nutrition: per serving

kcal357
fat12g
saturates4g
carbs37g
sugars11g
fibre10g
protein28g
salt1.38g

low

Method

step 1

Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 mins. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.
step 2

Pour over the stock, scraping up any meaty bits, then simmer for 10 mins until the veg are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.
step 3

Scatter with mint to serve.

RECIPE TIPS

KNOW HOW - LAMB NECK

Lamb neck makes a tasty, lower-cost alternative to leg – allow to simmer in the stock for 20 mins without the potatoes in the pan, then add the potatoes and cook for another 15 mins.

Recipe from Good Food magazine, February 2008

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A star rating of 4.3 out of 5.11 ratings

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