Minty Lamb Bourguignon with peas
Preparation time: 10 minutes
Cooking: 1 hour
400g diced grass fed lamb
125ml red wine (a Bordeaux perfect but if not any other medium bodied tannic wine will do, such as Cabernet Sauvignon or Merlot)
handful mint leaves
2 cloves garlic
200ml good quality stock
200g garden peas
1 tbsp olive oil
1 knob butter
Heat olive oil in pan, add lamb and sear meat. Cover with stock and allow to simmer on low for 30 minutes or so to tenderise meat. Add wine, turn heat up and allow alcohol to vaporise off for 5 minutes or so. Add in chopped vegetables, herbs and garlic. Stir, turn down heat and allow to simmer for another 30 minutes or so. Remove lid, season to taste. Corn flour can be added to thicken sauce if needed.
Heat a pan of water and blanche peas for a couple of minutes. Serve peas with a knob of butter and chopped remaining mint leaves as a side to lamb stew.
Top Health and Beauty Tips:
- Lamb is an excellent source of B12 and protein as well as a very good source of selenium, niacin and zinc. These are all essential for healthy growth of hair! While many studies have linked red meat consumption to heart disease and cancer, it’s important to point out that most studies do not separate out quality, focusing only on the amount of meat consumed. While overconsumption of meat, especially high-fat, chargrilled cuts is not healthful, lean cuts of grass fed organic, eaten in moderation, are an excellent source of many nutrients.
- Mint is an excellent accompaniment to Lamb, with a digestive and bowl comforting effects. It relaxes the muscles surrounding the intestine, creating less chance of spasm and indigestion. Its also a powerful antioxidant, blocking the production of allergy-producing compounds.