Minted lamb with peas

Minted lamb with peas

Apple juice brings a sweetness and full flavour to this summer stew.

By , 21 September 2015
Minted lamb with peas
  • Ready in: 60 mins
  • Serves: 4
  • Price: £2.35 per serving
Nutritional Info
Each 412g serving contains
  • Energy 1930KJ 461KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 468kJ/112kcal.
  • 700g Asda Lamb Leg Steaks, trimmed and cubed
  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 1⁄2 bunch spring onions, trimmed and sliced
  • 100g baby carrots, trimmed and halved
  • 100g fresh shelled peas (or frozen peas)
  • 100g fresh shelled broad beans (or frozen broad beans)
  • 200ml lamb stock (made with 1⁄2 stock cube)
  • 150ml apple juice
  • 2 sprigs mint
  • 2 sprigs thyme
  • 400g new potatoes, to serve
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Heat the oil in a frying pan and cook the lamb until lightly browned on all sides. Transfer to a casserole dish, leaving any fat in the pan.

  • Sprinkle the flour over the meat and toss to coat it. Put in the oven, uncovered.

  • Add the spring onions and carrots to the frying pan and cook for 2 minutes. Then add the peas, broad beans, stock and apple juice, and heat until simmering. Tip into the casserole dish with a sprig each of mint and thyme.

  • Cover and cook in the oven for 45 minutes. Garnish with thyme and serve with boiled new potatoes and mint.