Spring lamb | Women's Weekly Food
Experience tender spring lamb with fresh vegetables in a quick pressure-cooker dish perfect for any busy weeknight meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons olive oil
- 600 grams (1¼ pounds) boned lamb shoulder, chopped coarsely
- 1/3 cup (80ml) dry white wine
- 1/2 cup (125ml) chicken stock
- 2 sprigs fresh mint
- 500 grams (1 pound) baby new potatoes
- 800 grams (1½ pounds) spring onions, trimmed
- 400 grams (12½ ounces) baby carrots, trimmed, peeled
- 2 cups (240g) frozen peas
- 2 tablespoons coarsely chopped fresh mint
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