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Minted Lamb & Pea Stew

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  • 2 leeks , sliced
  • 1.0 tbsp plain flour , seasoned
  • 350.0g lean lamb leg, cubed
  • 4 carrots , thickly sliced
  • 1.0 tbsp sunflower oil
  • 700.0ml lamb or chicken stock
  • 300.0g frozen peas
  • 400.0g potatoes , cut into large chunks
  • 4 shallots , quartered
  • handful mint leaves, to serve
Servings: 4

  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.

Estimated Nutrient Breakdown:

Calories: 2,058.67
Weight: 2,451.35g
Total Fat: 75.67g
Saturated Fat: 26.32g
Trans-Fat: 0.00g
Monounsaturated Fat: 31.29g
Polyunsaturated Fat: 11.94g
Protein: 118.31g

Cholesterol: 259.30g
Sodium: 1,798.84g
Calcium: 460.19g
Magnesium: 420.08g
Potassium: 5,743.10g
Iron: 23.90g
Zink: 18.54g
Phosphorus: 1,583.07

Vit A: 2,524.38
Vit B1: 2.23
Vit B2: 2.14
Vit B3: 46.30
Vit B6: 3.98
Vit B12: 8.89
Vit D: 0.00
Vit E: 0.00
Vit K1: 211.24


Caution: Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: These recipes are awesome.

Author: BBC Good Food
Tags: Wild Food Box

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