Minted lamb & pea stew

This light, summery stew is brilliant eaten at any time of the year - just add some crusty bread to mop up the juices in the bowl.

Ingredients

Instructions

1. Heat the slow cooker if necessary. Heat the oil in a large pan, then brown the lamb over a high heat for
   2 minutes each time. Layer the shallots, leeks, carrots and potatoes in the slow cooker pot. Top with the lamb, scatter over the flour and pour over the stock. Cover and cook on Low for
   6-8 hours until the lamb is tender.
2. Stir in the peas, recover, but turn off the slow cooker and leave for
   15 minutes to heat through. Season and scatter with mint leaves to serve.

Nutrition

BBC Good Food: Slow Cooker Favourites