Minted lamb & pea stew

Minted lamb & pea stew

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • 3 of 5-a-day
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
357
protein
28g
carbs
37g
fat
12g
saturates
4g
fibre
10g
sugar
11g
salt
1.38g

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 potatoes, cut into large chunks
  • 700ml lamb or chicken stock
  • 300g frozen peas
  • handful mint leaves, to serve

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Method

  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.
  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.
  3. Scatter with mint to serve.

Recipe from Good Food magazine, February 2008

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Comments

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shazzar's picture

cooked the lamb and veg for longer, omitted the leeks, used normal onions instead of shallots, used veg stock instead of chicken and used mint sauce. did all this for a change from the original recipe. delicious

squirrel_pigeon's picture
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My other half loved this but I wasn't so keen - wasn't as flavourful as I expected. Will try it again but make some adjustments next time.

pookalina's picture
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I normally do a lamb stew in my slow cooker, but this was really quick and really just as good, if not better. I used mint jelly rather than fresh mint which gave it a lovely sweet edge. Would recommend.

bigglesmith's picture
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Really delicious, hearty stew. Didn't change much from the recipe, the only thing I did was put the lamb back in for a while with the vegies (longer than the four recommended minutes), then when I felt the lamb was cooked through I put in the frozen peas. As soon as the stew came to the boil again, it was ready.

stormyraincloud's picture
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very tasty. not a fan of lamb, but we all loved this. will try chicken next time too.

wendy2997's picture
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I also used chicken thighs and leg meat instead of the lamb, and it was very tasty.

sweettooth5's picture

I loved this stew, I used lamb neck and it was delicious! Decided to marinade the chopped lamb in some salt, pepper, mint sauce, and a bit of oil for a few hours to give a deeper flavour, still used fresh mint at the end too. Lovely and light, will be making it again this week!

sugar1's picture
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I used chicken thighs instead of lamb. It tasted very good indeed.

jantreharne's picture
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Really easy and quick to make. Substituted mint sauce for fresh mint but absolutely delicious!

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