Pea, Lamb & Mint Broth
Tasmania has had to batten down the hatches for over a week now with 10 metre seas and gale force winds thrashing our island. So a lot of the last week has been spent inside looking at big swell lines and rain squalls coming up the Derwent - perfect weather for soups and stews. Unfortunately we haven't been able to get out and collect any ingredients of our own - well we have but only as far as our local butcher who had some great lamb I couldn't pass up. I suppose you could call this more of a spring recipe but who says you can't eat it now? I didn't write the rules. Ingredients: 250g Lamb Back strap cut thinly 2x Garlic Cloves chopped finely 750mL Vegetable Stock 1 Cup of Water 1 Bunch of Spring Onions roughly chopped 4 Medium Spuds diced Ground White Pepper 500g Peas Hand full of Mint Salt and Olive Oil
Method: 1. With olive oil sweat potatoes, pepper and spring onions in a pot. Then add garlic and soften. 2. Add stock and simmer until potatoes are tender. The add peas 3. When the peas are cooked add mint and a little extra spring onion. Then with a potato masher mash a corner of the pot - with thicken it slightly (thanks Jamie Oliver for that tip). 4. At the very last minute add the lamb and serve - the lamb will cook in the heat of the broth. 5. Finish with olive oil and serve with bread and butter.
Really easy and really good.