How To Make Minted Lamb & Pea Stew
Don’t pass up the chance to try something new with our delicious lamb recipes! Serve any lamb dish and they’re sure to be the star of the dining table. Just pair this delicious meat with garlic, rosemary, and other flavorful ingredients and you’ll have a truly memorable meal.
Serves:
Ingredients
- 2 pounds lamb shoulder, diced
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups beef broth
- 1 cup frozen peas
- 1/4 cup fresh mint leaves, chopped
- Salt and pepper to taste
Instructions
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In a large pot, heat the olive oil over medium heat. Add the lamb and brown on all sides. Remove from the pot and set aside.
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In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
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Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf. Cook for another 2 minutes.
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Return the lamb to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until the lamb is tender.
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Stir in the frozen peas and chopped mint leaves. Cook for an additional 10 minutes.
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Season with salt and pepper to taste. Remove the bay leaf before serving.
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Serve the minted lamb and pea stew hot with crusty bread or mashed potatoes.
Nutrition
- Calories : 410kcal
- Total Fat : 20g
- Saturated Fat : 6g
- Cholesterol : 125mg
- Sodium : 800mg
- Total Carbohydrates : 19g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 38g
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