Spring Lamb

• 2 tbsp olive oil
• 1 1/4 lb lamb shoulder meat, roughly chopped
• 1/3 cup dry white wine
• 1/2 cup chicken stock
• 2 sprigs fresh mint, plus 2 tbsp roughly chopped leaves
• 1 lb baby new potatoes
• 2 lb spring onions, trimmed
• 1 lb baby carrots, trimmed, peeled
• 8 oz frozen peas

1. Heat oil in a 6-quart pressure cooker over high heat. Cook lamb, in batches, until browned.
2. Return all lamb to pan along with wine, stock and mint sprigs. Secure lid then bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 20 mins.
3. Discard mint. Place potatoes, onions and carrots on top of lamb. Secure lid. Bring cooker to high pressure then reduce heat to stabilise pressure. Cook for 5 mins.
4. Add peas and simmer, uncovered, until peas are tender. Stir in chopped mint and season to taste.

olive oil, lamb shoulder meat, white wine, chicken stock, mint, baby new potatoes, spring onions, baby carrots, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/37438 (may not work)