Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, spring lamb & mint stew. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Spring Lamb & Mint Stew is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Spring Lamb & Mint Stew is something which I have loved my whole life. They’re fine and they look wonderful.
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To begin with this particular recipe, we must prepare a few components. You can cook spring lamb & mint stew using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Spring Lamb & Mint Stew:
- Make ready 4 lamb steaks, fat removed and cut into chunks
- Get Handful baby carrots
- Prepare 10 or so new potatoes, thickly sliced
- Make ready 1 onion, sliced
- Take 400 mls lamb stock (or beef or veg)
- Prepare Salt and pepper
- Prepare 1 tsp corn flour
- Prepare 6-8 fresh mint leaves
- Prepare 1 tsp mint sauce
Here in the States, lamb that small is hard to find, but some small farms now market midsize spring lamb. Ask your butcher for the smallest racks he has. The rack is the tenderest cut of the beast and the easiest to cook. There are many market ready cuts from a spring lamb including chops, leg of lamb, rib roast (rack of lamb), rolled boneless roasts, and tenderloins.
Steps to make Spring Lamb & Mint Stew:
- Put the potatoes on the bottom of a large lidded pan. Add the onions then the carrots. Then place the lamb chunks on top.
- Add the stock and the fresh mint leaves on top. Cover the pan with tin foil and then place the lid on top of the foil.
- Simmer on a low heat for 2 hours. Just before serving, stir in your mint sauce, add more to taste and a final seasoning with salt and pepper before serving.
The rack is the tenderest cut of the beast and the easiest to cook. There are many market ready cuts from a spring lamb including chops, leg of lamb, rib roast (rack of lamb), rolled boneless roasts, and tenderloins. Some cuts are also available ground or cubed for kebabs and stew meat. Spring lamb is a real treat and beautifully tender when cooked with vegetables and herbs in a casserole. Here I've made it Greek-style with lemon, garlic and feta; a crisp salad is the perfect accompaniment.
So that’s going to wrap this up with this special food spring lamb & mint stew recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
