Lamb, mint and butterbean stew


    Lamb, mint and butterbean stew

    Lamb, mint and butterbean stew


    60 people made this

    About this recipe: This is a delicious meal that is so flavourful. You won't believe it's only 5 main ingredients. You can eat it on it's own but I like to serve it with mashed potatoes to soak up the delicious sauce. Set aside some of the fresh mint for garnishing.

    Serves: 4 

    • 2 tablespoons of olive oil
    • 400g lamb leg steaks, cubed
    • 1 onion, sliced
    • 1 (500g) punnet cherry tomatoes
    • 1 (400g) tin of butter beans, drained
    • Large bunch of fresh mint

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat oil in a large pan, then brown the lamb over a high heat for 3 - 4 minutes.
    2. Add sliced onion and cook until slightened softened.
    3. Sprinkle over some mint leaves, salt and pepper.
    4. Stir in the cherry tomatoes and leave to simmer for 20 minutes, stirring occasionally. The tomatoes will start to cook down to make a sauce.
    5. Just before serving, stir in butter beans and cook until warmed through. Add the remainder of the mint leaves and serve.
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    Reviews in English (7)


     -  21 Oct 2012


    Very tasty dish and very simple to prepare. I cooked in a bigger batch and now have some in my freezer for another night! Good winter comfort food.  -  21 Feb 2012


    I made this for the meat eaters of the family, they loved it. I used a tin of chopped tomatoes instead of cherry toms.  -  16 Nov 2015

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