Minted lamb & pea stew

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

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 357
  • fat 12g
  • saturates 4g
  • carbs 37g
  • sugars 11g
  • fibre 10g
  • protein 28g
  • salt 1.38g


  • 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


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.


  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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