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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 2 lamb steaks
  • 1 leek
  • 2 clove of garlic
  • 1 rosemary sprig leaves only
  • 450 g new potatoes
  • 1 carrot
  • 750 ml chicken stock
  • 100 g broad beans or green peas or green beans
  • Zest and juice of ½ lemon
  • 2 Tbsp chopped mint

Method
 

  1. Cut the lamb steaks into bite-sized pieces.
  2. Slice the leek and carrot and chop the garlic and rosemary leaves.
  3. Cut the potatoes into bite-sized chunks.
  4. Heat the oil in a casserole dish and cook the lamb until it changes colour. Remove the pieces to a plate.
  5. 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.
  6. When the potatoes are tender, add the beans and the lamb. Cook for another 5 minutes.
  7. Turn off the heat, and stir in the lemon juice & zest and the mint.