Lamb and Pea Stew with Mint and Lemon
80% автентично · Mediterranean-inspired
A creative twist on the classic, incorporating bright, fresh flavors of mint and lemon to complement the richness of the lamb and sweetness of the peas. This version offers a lighter, more vibrant profile.
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Съставки
- Lamb shoulder800 g
- Fresh peas400 g
- Leeks2 medium
- Garlic3 cloves
- Vegetable broth600 ml
- Olive oil2 tbsp
- Fresh mint1 large bunch
- Lemon1
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut the lamb into 2-3 cm cubes. Season with salt and pepper.
- 2
Clean and thinly slice the leeks. Mince the garlic.
- 3
Heat olive oil in a Dutch oven over medium-high heat. Brown the lamb cubes. Remove lamb and set aside.
- 4
Add the sliced leeks to the pot. Sauté until softened, about 5-7 minutes.
- 5
Add the minced garlic and cook for 1 minute until fragrant.
- 6
Return the lamb to the pot. Pour in the vegetable broth and enough water to almost cover the meat. Bring to a simmer.
- 7
Cover, reduce heat to low, and simmer for 1 hour, or until lamb is tender.
- 8
Add the fresh peas. Cook for another 10-15 minutes until tender.
- 9
Finely chop most of the fresh mint, reserving some leaves for garnish. Stir the chopped mint and the juice of half a lemon into the stew. Adjust seasoning.
- 10
Serve hot, garnished with fresh mint leaves and a lemon wedge.
