This is an ideal recipe for Easter. Combining spring ingredients such as succulent lamb, fresh mint, and tangy spring onions, it’s a delicious alternative to a traditional lamb roast. Serve with roasted vegetables and buttery, broccoli mash for an appetising, paleo/ketogenic lunch that the whole family will enjoy!
Approximate nutrition per serving: 352 kcal / 23.6g fat / 11.6g saturated fat / 3.4g total carbs / 1.1g fibre / 2.3g net carbs / 31.4g protein.
- 800g grass-fed boned leg of lamb, cut into medium-sized pieces, about 4-5cm in length
- 650ml lamb stock / bone broth or water
- 3 tablespoons grass-fed butter
- 100g spring onions (about 50g after stalks have been removed), finely sliced
- 3 garlic cloves, finely sliced / crushed
- 1 medium-sized head of Cos lettuce, shredded
- 1 large bunch of fresh mint, finely chopped (including stalks)
- 1 medium organic free-range egg
- 2 lemons (¾ in recipe, the rest to serve)
- Sea salt
- Melt 1½ tablespoons of butter in a large frying pan over a medium heat. Brown the lamb, usually this takes about 5 minutes. Once brown all over, remove the meat from the pan and set aside.
- With the remaining butter, add the spring onions and garlic, stirring continuously to ensure they do not catch and burn. Once the onion has softened (about 4 minutes), add the lamb back into the pan.
- Add the lettuce, plenty of mint, the stock, and two pinches of sea salt. The meat should be nearly covered in liquid. Once simmering, cover with a lid and transfer the pan to a smaller ring on the hob and the lowest heat. Cook until the meat is tender, about 45 minutes to 1 hour 15 minutes. Add more stock or water if the liquid has greatly reduced.
- When the lamb is ready, beat the egg and the juice of ¾ of a lemon together until combined. Remove the stew from the heat and very slowly add the mixture, stirring gently. Do not over-stir otherwise the egg will start to scramble. Allow to thicken for a few minutes before serving.
- Taste, add more seasoning if needed, serve with plenty of fresh mint leaves and a wedges of lemon.