Minted lamb & pea stew
- Preparation and cooking time
- Serves 4
Put that tin opener away and whip up your own hearty broth, great with a chunk of bread
- 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.
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.