Spring Lamb and Pea Stew with New Potatoes
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Ingredients
- 600 g diced lamb shoulder
- 500 g baby new potatoes, halved
- 200 g frozen peas
- 4 spring onions, sliced
- 800 ml lamb or beef stock
- 10 fresh mint leaves
Nutrition (per serving)
- Calories
- 498 kcal
- Protein
- 31.8 g
- Carbohydrate
- 25.5 g
- of which sugars
- 3.2 g
- Fat
- 29.8 g
- of which saturates
- 13.2 g
- Fibre
- 4.9 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large pot and brown the lamb in batches for 8 minutes, then lift out.
- 2
Add the spring onions and cook for 2 minutes, then return the lamb with the potatoes and stock.
- 3
Cover and simmer for 35-40 minutes until the lamb and potatoes are tender and the lamb is cooked through with no pink remaining.
- 4
Stir in the peas and cook for a further 3-4 minutes until tender.
- 5
Stir through most of the mint, scatter over the rest and serve in deep bowls.
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