Minted lamb & pea stew

Minted lamb & pea stew

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(10 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Put that tin opener away and whip up your own hearty broth, great with a chunk of bread

Nutrition and extra info

  • 3 of 5-a-day
  • Easily halved

Nutrition: per serving

  • kcal357
  • fat12g
  • saturates4g
  • carbs37g
  • sugars11g
  • fibre10g
  • protein28g
  • salt1.38g
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  • 350g lean lamb leg, cubed



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 tbsp plain flour, seasoned
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 shallots, quartered



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 leeks, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 carrots, thickly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400g potato, cut into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 700ml lamb or chicken stock
  • 300g frozen pea
  • handful mint leaves, to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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5th Sep, 2012
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
27th Apr, 2009
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.
8th Jan, 2009
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.
26th Nov, 2008
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.
31st Mar, 2008
very tasty. not a fan of lamb, but we all loved this. will try chicken next time too.
18th Mar, 2008
I also used chicken thighs and leg meat instead of the lamb, and it was very tasty.
14th Mar, 2008
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!
9th Mar, 2008
I used chicken thighs instead of lamb. It tasted very good indeed.
15th Feb, 2008
Really easy and quick to make. Substituted mint sauce for fresh mint but absolutely delicious!
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