Minted lamb with peas

700g lamb leg steaks,trimmed and cubed
1tbsp oil
1tbsp plain flour
1/2 bunch spring onions,trimmed and sliced
100g baby carrots,trimmed and halved
100g frozen peas
100g broad beans
200ml lamb stock,made with 1/2 stock cube
150ml apple juice
2 sprigs mint
2 sprigs thyme
400g new potatoes,to serve

Preheat oven to 160c/140c fan/gas 3.Heat oil in a pan and cook lamb until lightly browned on all sides.
Transfer to a casserole dish,leaving any fat in the pan.Sprinkle the flour over the meat and toss to coat.
Put in the oven,uncovered.Add spring onions and carrots to frying pan and cook for 2 min.Then add peas,and beans stock and apple juice,and heat until simmering.Tip into casserole dish with a sprig each of mint and thyme.Cover and cook in oven for 45 min.Garnish with thyme and serve with boiled new potatoes and mint.


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