Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, spring lamb & mint stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

New Zealand Spring Lamb is committed to providing you with the finest fresh lamb, cared for by our cooperative of dedicated family farmers. We continue to be a favorite lamb brand for North American consumers. Grass fed Raised without antibiotics No added hormones Spring lamb, also called early or summer lamb, is three to five months old.

Spring Lamb & Mint Stew is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Spring Lamb & Mint Stew is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spring lamb & mint stew using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Spring Lamb & Mint Stew:

1. Take 4 lamb steaks, fat removed and cut into chunks
2. Prepare Handful baby carrots
3. Get 10 or so new potatoes, thickly sliced
4. Make ready 1 onion, sliced
5. Make ready 400 mls lamb stock (or beef or veg)
6. Prepare Salt and pepper
7. Make ready 1 tsp corn flour
8. Make ready 6-8 fresh mint leaves
9. Get 1 tsp mint sauce

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka. Ewes lambing outside of spring won't be fed on spring grass but on a supplementary feed such as 'concentrate' which is pelleted cereal. Known as "suck lamb" it is sweet but paler with a mild flavour. Some say it is a little porky compared with lamb born in the spring and raised on grass outdoors over the summer.

Instructions to make Spring Lamb & Mint Stew:

1. Put the potatoes on the bottom of a large lidded pan. Add the onions then the carrots. Then place the lamb chunks on top.
2. Add the stock and the fresh mint leaves on top. Cover the pan with tin foil and then place the lid on top of the foil.
3. Simmer on a low heat for 2 hours. Just before serving, stir in your mint sauce, add more to taste and a final seasoning with salt and pepper before serving.

This spring lamb with rosemary is easily one of the best recipes for lamb I have ever had! It works perfectly as laid out, yielding medium-rare to rare cuts every time. This recipe is easily scalable up or down (I equate "a few" sprigs rosemary to four). The rosemary and garlic really marry well into the rich flavor of the lamb. As days get brighter, celebrate the new season with a lamb dish full of the flavours of spring.

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