Best Minted Lamb Pea Stew Recipes

LAMB STEW WITH PEACHES AND VERJUICE

Steps:

• Dry lamb with paper towels and sprinkle generously with salt and pepper. Heat 2 tablespoons oil in a Dutch oven or other large, heavy-bottomed pot over medium-high heat until hot but not smoking. Add the lamb in batches, making sure the pan is not crowded, and brown well. Remove lamb cubes to a platter as they are browned.
• Pour off fat or, if necessary, add oil so you have about 2 tablespoons total. Add onions and cook, stirring occasionally, until nicely browned, 10 to 12 minutes. Add tomato paste and cook, stirring frequently, for another 2 minutes.
• Put meat and any accumulated juices back into the pan and add enough chicken stock to cover meat. Bring to a boil, then skim any film off the top, reduce heat to medium-low so the liquid is at a slow simmer, cover and cook until lamb is tender, 1 1/2 to 2 hours.
• Meanwhile, heat 1 tablespoon oil in a sauté pan over medium-high heat until hot but not smoking. Add peach quarters and cook, stirring occasionally, until lightly browned, about 5 minutes.
• Add peaches to stew along with verjuice, and continue to cook, covered, until the peaches are very soft but not disintegrated, about 20 minutes. Add mint, adjust seasoning as necessary, and serve.

TRADITIONAL LAMB STEW

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.