Stewed British Lamb with Mint and Pea Mash

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting British lamb stew slow-cooked with aromatic herbs and served alongside a fresh mint-infused pea mash. This British-inspired lamb recipe, ready in about 135 minutes, pairs British lamb shoulder, cubed, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 530 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs British lamb shoulder, cubed
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, diced carrots
• 2, diced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 2 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 2 tsp salt
• 1 tsp black pepper
• 2 cups frozen peas
• 2 tbsp unsalted butter
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup milk

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs cubed British lamb shoulder with 1 tsp salt and 1/2 tsp black pepper. Brown the lamb in batches for 5 minutes each until all sides are golden; remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until the paste darkens slightly.
4. Step 4: Pour in 1 cup dry red wine, scraping up any browned bits from the bottom, and simmer for 5 minutes until reduced by half.
5. Step 5: Return the browned lamb to the pot and add 2 cups beef broth, 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until the lamb is tender.
6. Step 6: While the stew simmers, bring a pot of salted water to a boil. Add 2 cups frozen peas and cook for 2-3 minutes until bright green and tender. Drain and return to the pot.
7. Step 7: Add 2 tbsp unsalted butter, 1/4 cup chopped fresh mint leaves, and 1/4 cup milk to the peas. Mash with a potato masher until smooth and season with 1/4 tsp salt and black pepper to taste.
8. Step 8: Serve the lamb stew hot with a generous scoop of mint pea mash on the side.