Braised lamb with peas, crème fraîche, and mint is a tender, slow-cooked dish where rich lamb is balanced by sweet peas, creamy crème fraîche, and fresh mint. It’s comforting but still bright and refreshing.
🧾 Ingredients
- 700g–1kg lamb shoulder (cut into chunks)
- 2 tbsp oil or butter
- 1 onion (chopped)
- 3–4 cloves garlic (minced)
- 2 cups lamb or beef stock
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp thyme or rosemary (optional)
🌿 Finishing ingredients
- 1–1½ cups peas (fresh or frozen)
- ½ cup crème fraîche
- 2–3 tbsp fresh mint (chopped)
- 1 tsp lemon juice (optional, brightens flavor)
👩🍳 Method
1. Brown the lamb
- Heat oil in a heavy pot.
- Sear lamb pieces until browned on all sides.
- Remove and set aside.
2. Build flavor base
- In the same pot, sauté onion until soft.
- Add garlic and cook briefly.
3. Braise
- Return lamb to the pot.
- Add stock, salt, pepper, and herbs.
- Bring to a simmer, then cover and cook on low heat for 1.5–2.5 hours until tender.
4. Add peas
- Stir in peas during the last 10–15 minutes of cooking.
5. Finish with cream & mint
- Turn off heat.
- Stir in crème fraîche until silky.
- Add fresh mint and a splash of lemon juice.
🍽️ Serving ideas
- With mashed potatoes 🥔
- With rice or couscous 🍚
- With crusty bread 🍞
💡 Tips
- Slow cooking is key for tender lamb
- Add mint at the end to keep it fresh and bright
- Crème fraîche should not boil—add off heat
⚡ Quick 3-step version
- Brown and braise lamb
- Add peas near the end
- Stir in crème fraîche and mint
If you want, I can also show you a Moroccan-style spiced lamb version, a slow cooker adaptation, or a restaurant-style plated version with pea purée.
