Mint Lamb Stew Recipes

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MINT LAMB STEW



Mint Lamb Stew image

The lamb here isn't just tender-it melts in your mouth! This recipe is an adaptation of a stew my mother used to make while I was growing up in England. Now I round it out with local root vegetables. -Maureen Evans, Rancho Cucamonga, California

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 16

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lamb stew meat, cubed
2 shallots, sliced
2 tablespoons olive oil
1/2 cup red wine
2 cans (14-1/2 ounces each) beef broth
2 medium potatoes, cubed
1 large sweet potato, peeled and cubed
2 large carrots, cut into 1-inch pieces
2 medium parsnips, peeled and cubed
1 garlic clove, minced
1 tablespoon mint jelly
4 bacon strips, cooked and crumbled
Minced fresh mint, optional

Steps:

  • In a large shallow dish, combine the flour, salt and pepper. Add the meat, a few pieces at a time, and turn to coat. In a large skillet, brown meat and shallots in oil in batches., Transfer to a 5- or 6-qt. slow cooker. Add wine to the skillet, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes. Add to slow cooker., Stir in the broth, potatoes, sweet potato, carrots, parsnips and garlic. Cover and cook on low for 6-8 hours or until meat is tender. Stir in jelly; sprinkle with bacon. If desired, sprinkle with fresh mint before serving.

Nutrition Facts : Calories 442 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1016mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 5g fiber), Protein 31g protein.

MINTED LAMB & PEA STEW



Minted lamb & pea stew image

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

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

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 potato , cut into large chunks
700ml lamb or chicken stock
300g frozen pea
handful mint leaves, to serve

Steps:

  • 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.
  • 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.
  • Scatter with mint to serve.

Nutrition Facts : Calories 357 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 28 grams protein, Sodium 1.38 milligram of sodium

TRADITIONAL LAMB STEW



Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

  • In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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