Easy summer lamb stew
Stews normally take a long time to cook, but if you use steak, then the time can be reduced to just 20-30 minutes. This easy summer lamb stew is made like that. It’s zesty, zingy and delicate – perfect for spring or summer evenings, served with rice, pasta, mashed potatoes, gnocchi or just some nice fresh bread.
Ingredients
Method
- Cut the lamb steaks into bite-sized pieces.
- Slice the leek and carrot and chop the garlic and rosemary leaves.
- Cut the potatoes into bite-sized chunks.
- Heat the oil in a casserole dish and cook the lamb until it changes colour. Remove the pieces to a plate.
- Add the leek and cook for 5 minutes, then add the carrot, rosemary and garlic. Stir for a minute or so, then add the potatoes. Sautee for 2-3 minutes, then pour in the stock and cook for 15 minutes or so.
- When the potatoes are tender, add the beans and the lamb. Cook for another 5 minutes.
- Turn off the heat, and stir in the lemon juice & zest and the mint.