Recipe: Yummy Spring Lamb & Mint Stew

Delicious, fresh and tasty.

Spring Lamb & Mint Stew. Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Spring is a time of hope, of renewal. And if you like to cook — or eat — it is also a time for lamb.

Spring Lamb & Mint Stew Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of. British spring-born lamb comes into the height of its seasonal best in the summer, from around mid-June and into September. You can cook Spring Lamb & Mint Stew using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Spring Lamb & Mint Stew

  1. It's of lamb steaks, fat removed and cut into chunks.
  2. You need of baby carrots.
  3. Prepare of or so new potatoes, thickly sliced.
  4. It's of onion, sliced.
  5. Prepare of lamb stock (or beef or veg).
  6. Prepare of Salt and pepper.
  7. It's of corn flour.
  8. It's of fresh mint leaves.
  9. You need of mint sauce.

Much of the British lamb sold at this time of year will have been born in the spring of last year. New Zealand Spring Lamb is committed to providing you with the finest fresh lamb, cared for by our cooperative of dedicated family farmers. We continue to be a favorite lamb brand for North American consumers. Whether you're seeking the thrill of the grill or want to be the host with the best roast, New Zealand Spring Lamb has a collection of delicious lamb recipes to delight your taste buds.

Spring Lamb & Mint Stew instructions

  1. Put the potatoes on the bottom of a large lidded pan. Add the onions then the carrots. Then place the lamb chunks on top..
  2. 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..
  3. 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..

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. Come spring, when March roars in like a lion, you should be tucking into some lamb. There is a reason that lamb is central to Passover and Easter — or did you think it was just convenient symbolism? Rich, savory, and just a little funky, it becomes meltingly tender when roasted to a pink medium-rare.