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Lamb Stew Spring Peas: Easy Minted Broth Recipe

Lamb Stew with Spring Peas and Minted Broth

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • 2 lbs boneless lamb shoulder cut into chunks
  • 2 tbsp olive oil divided
  • 1 large onion chopped
  • 3 medium carrots peeled and sliced
  • 1 lb new potatoes halved
  • 4 cups lamb or beef broth
  • 1/2 cup dry red wine
  • 1 1/2 cups fresh spring peas thawed if frozen
  • 1/4 cup fresh mint leaves finely chopped
  • 2 cloves garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Season the lamb chunks with kosher salt and black pepper, then sear them in batches until browned on all sides. Transfer the browned lamb to a plate.
  • In the same pot, add the chopped onion and sliced carrots. Sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Pour in the red wine to deglaze the pot, carefully scraping up any browned bits from the bottom. Let the wine reduce slightly for 2 minutes.
  • Return the seared lamb to the pot. Add the broth and halved new potatoes. Bring the stew to a boil, then immediately reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is perfectly tender.
  • During the last 5 minutes of cooking, stir in the spring peas to gently warm them through and maintain their vibrant green color.
  • Remove the stew from the heat and stir in the freshly chopped mint leaves right before serving to create the bright, minted broth.