Minted Lamb & Potato Budget Stew. Combine the marinade ingredients in a glass bowl or measuring cup. While the lamb is roasting, make the sauce. In a medium bowl combine the boiling water, salt, and brown sugar, stirring until the salt and sugar have dissolved.
You can cook Minted Lamb & Potato Budget Stew using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Minted Lamb & Potato Budget Stew
- It’s 4 of lamb leg steaks.
- Prepare 3 of large waxy red potatoes.
- It’s 1 of large white onion, diced.
- Prepare 2 tbsp of corn flour.
- You need 750 mls of beef stock.
- You need of Salt and pepper.
- It’s 1 tbsp of tomato puree.
- Prepare 1 tbsp of mint sauce.
- It’s of Large handful frozen peas.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the floured surface. Brush the pastry strips with the egg. How we got from mint sauce to mint jelly is another story.
Minted Lamb & Potato Budget Stew step by step
Prep the veg by peeling and finely dicing the onions, and peeling the potatoes and cutting into chunks..
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!.
Minty Lamb Steaks Lamb steaks are a really useful cut of meat, readily available and easy to prepare. 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. 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. Make slashes along each side of the lamb steaks.
