Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, minted lamb & potato budget stew. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Minted Lamb & Potato Budget Stew is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Minted Lamb & Potato Budget Stew is something that I have loved my whole life.
Once marinated, place the lamb in a cast iron pan with olive oil and sear the lamb on all sides. Cover pan with tinfoil and place in oven. Combine the marinade ingredients in a glass bowl or measuring cup. Place lamb on a roasting rack set on a rimmed baking sheet; place in oven.
To get started with this recipe, we have to prepare a few ingredients. You can have minted lamb & potato budget stew using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Minted Lamb & Potato Budget Stew:
- Get 4 lamb leg steaks
- Make ready 3 large waxy red potatoes
- Make ready 1 large white onion, diced
- Get 2 tbsp corn flour
- Get 750 mls beef stock
- Make ready Salt and pepper
- Take 1 tbsp tomato puree
- Take 1 tbsp mint sauce
- Make ready Large handful frozen peas
They work well as a tray bake, and if you want to cut down your meat intake you could always just do two lamb steaks between four, and up the veg a little. For the filling, in a medium bowl combine the lamb, garlic and dried rosemary. Add half of the mint sauce and season with salt and pepper. Cover with cling film and set aside.
Instructions to make Minted Lamb & Potato Budget Stew:
- Prep the veg by peeling and finely dicing the onions, and peeling the potatoes and cutting into chunks.
1. Trim the visible fat from the lamb steaks and cut them into chunks. Sprinkle the corn flour over the lamb chunks and season them with salt and pepper. - I rendered down some of the trimmed fat in my casserole dish to release fat for cooking, but you could use olive oil. Fry the lamb in batches to brown it all over and remove them to a bowl.
- Now add a little bit of stock to your pan and use a wooden spatula to scrape up the browning on the bottom of the pan, then add in your onions with some more oil to cook them gently for 5 minutes or so.
- Add the browned lamb and any reserved juices back to the casserole pot. Stir the mint sauce and tomato purée into the remaining hot stock, then add this into the casserole. Finally put the potatoes in the top. Put the lid on then place in the oven for two hours at 180 C.
- Boil your peas just before serving and sprinkle them on the top to finish the dish and add a bit of colour!
Add half of the mint sauce and season with salt and pepper. Cover with cling film and set aside. Nevertheless, mint and lamb go hand in hand—whether because of tradition or because it really does provide a refreshing flavor contrast. Lamb and mint is a very traditional combination yet no one really knows how it came about. Some say it harks back to the days when mutton was on the table rather than lamb and the argument concludes that the mint sauce was there to disguise the strong flavour of the mutton which was not best liked.
So that’s going to wrap this up with this exceptional food minted lamb & potato budget stew recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
