Minted lamb & pea stew

Minted lamb & pea stew

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

3 of 5-a-day

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.
Try

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.

Per serving

357 kcalories, protein 28g, carbohydrate 37g, fat 12 g, saturated fat 4g, fibre 10g, sugar 11g, salt 1.38 g

Recipe from Good Food magazine, February 2008.

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Latest comments and suggestions

  • Binder photo JanT

    15 February 2008

    JanT rated and commented on this recipe

    5 stars

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

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  • Binder photo Sahara

    09 March 2008

    Sahara rated and commented on this recipe

    5 stars

    I used chicken thighs instead of lamb. It tasted very good indeed.

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  • Binder photo Fi

    14 March 2008

    Fi commented on this recipe

    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!

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  • Binder photo Wendy

    18 March 2008

    Wendy rated and commented on this recipe

    5 stars

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

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  • Binder photo StormyRaincloud

    31 March 2008

    StormyRaincloud commented on this recipe

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

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  • Binder photo StormyRaincloud

    31 March 2008

    StormyRaincloud rated this recipe

    4 stars

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  • Binder photo bigglesmith

    26 November 2008

    bigglesmith rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Jules

    08 January 2009

    Jules rated and commented on this recipe

    5 stars

    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.

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  • Binder photo squirrel_pigeon

    27 April 2009

    squirrel_pigeon rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Paul

    09 February 2010

    Paul rated this recipe

    1 stars

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  • Binder photo shazzar

    05 September 2012

    shazzar commented on this recipe

    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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

3 of 5-a-day

Hearty and so quick to make

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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Per serving

357 kcalories, protein 28g, carbohydrate 37g, fat 12 g, saturated fat 4g, fibre 10g, sugar 11g, salt 1.38 g

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