Lamb And Mint Recipe

Prepare ingredients

Pat lamb pieces dry with paper towels. Season with 1 tsp salt and 1/2 tsp pepper. Dredge the lamb lightly in the 3 tablespoons of flour, shaking off excess. Peel and cut potatoes and rutabaga into 1-inch chunks. Dice the onion and mince the garlic. Chop the mint and rosemary.

Brown the lamb

Heat 2 tablespoons oil in a large heavy-bottomed Dutch oven or wide pot over medium-high heat until shimmering. In batches (do not overcrowd), add the floured lamb pieces and brown on all sides, about 3–4 minutes per batch. Transfer browned lamb to a plate and repeat with remaining pieces, adding remaining 1 tablespoon oil if needed. Reserve any browned bits in the pot.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste and cook 1 minute more to remove raw flavor.

Deglaze and combine

Pour in the 200 ml dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer 2–3 minutes to reduce slightly. Return the browned lamb to the pot. Add the stock (750 ml), bay leaves, chopped rosemary, remaining 1 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer.

Simmer

Cover partially and simmer gently for 45 minutes to 1 hour, until lamb is beginning to become tender. Skim any excess fat or foam that rises to the surface with a spoon.

Add vegetables

Add the potato and rutabaga chunks to the pot, stir to combine, and continue simmering, covered, for another 25–35 minutes until the vegetables and lamb are tender and easily pierced with a fork.

Finish with mint

Stir in the chopped fresh mint and the optional lemon zest and simmer 1–2 minutes to release aroma. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaves.

Collect pan juices

If you have pan drippings or some cooking liquid reserved from the stew, measure about 100–150 ml. Otherwise use butter in a small saucepan. Over medium heat, add 2 tablespoons pan drippings or butter.

Reduce wine

Add 150 ml red wine to the saucepan and bring to a simmer. Reduce by about half (3–5 minutes) to concentrate flavor.

Finish gravy

Add 250 ml beef stock and bring back to a gentle simmer. If you want a slightly thicker gravy, whisk a 1 teaspoon cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) into the simmering liquid, cook 1–2 minutes until glossy and thickened. Taste and season with salt and pepper. Stir in the finely sliced mint for a fresh note and remove from heat.

Strain (optional)

For a smooth gravy, strain through a fine-mesh sieve into a serving jug, pressing to extract flavor, then discard solids.

Spoon lamb, potatoes and rutabaga into a shallow bowl or plate. Drizzle some of the red wine gravy on the side or over the meat as desired. Scatter extra chopped fresh mint over the top. Serve hot.