Like most people, we traditionally eat Roast Lamb on Easter Sunday, and love a dollop of mint sauce on the top. But, even though we buy the cheapest, smallest jar of mint sauce we can, we still only use about a 3rd of it, and we hate any kind of food waste, so the week following Easter I usually cook a couple of other lamb meals that can use up the remaining mint sauce. The first of these is Minted Lamb Stew. I make it in the slow cooker but it can just as easily be made in a casserole dish in the oven. These quantities will make enough to feed a large family (it will comfortably feed our family of 7 with a little leftover), or is great for batch cooking, but you can reduce quantities to suit. This meal generally costs around £7 in total including the meat, which for us works out at about £1 per head.
For this recipe, you will need :-
Mixed Veg (I buy a 1.16kg bag of Tesco Value Frozen Mixed Veg for 89p & just defrost it in the fridge overnight the night before I plan to cook it)
1 onion, chopped
Diced Lamb (I know Lamb is expensive, so I’ve found the most cost-effective way to buy it is to buy the 700g bag of Frozen Tesco Value Lamb Chops for £3.94, defrost them in the fridge overnight the night before I plan to cook it, then cut the meat off the bones with a pair of kitchen scissors, directly into the pot)
2 Lamb stock cubes
And one third of a Jar of mint sauce (or 2-3 large heaped tablespoons)
To make :-
- Add the mixed veg, chopped onion, and diced Lamb to the slow cooker.
- Make up your stock using 450ml of boiling water.
- Add your stock to the slow cooker.
- Add the mint sauce to the slow cooker.
- Thoroughly stir it all together so that the stock and mint sauce coats everything.
- Cook on low for around 7hrs (or on high for around 4hrs).
- Serve with either mashed or new potatoes.
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