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Spring Lamb Stew with Peas, Mint, and New Potatoes
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch chunks
  • 1 pound new potatoes, halved
  • 1 cup peas, fresh or frozen
  • 1/4 cup fresh mint leaves, chopped
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 cups beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb chunks and cook until browned on all sides, about 6 minutes. Remove the lamb and set it aside.
  • Add the diced onion and minced garlic to the same pot. Cook for 3 minutes until the onion softens.
  • Return the browned lamb to the pot. Stir in the halved new potatoes, beef broth, salt, and black pepper.
  • Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 45 minutes until the lamb is tender and the potatoes are soft.
  • Stir in the peas and cook uncovered for 5 more minutes.
  • Remove the pot from the heat and stir in the chopped mint just before serving.

Notes

Add the mint only after removing the pot from heat so it stays bright and fragrant. If the stew thickens too much during simmering, splash in a little extra broth. Leftovers reheat well on the stove over low heat with a splash of water to loosen the texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife