Minty Peas with Lamb

Today for lunch I made a recipe posted earlier this week on the Grain-Free Foodies blog: Peas with Mint.

The original recipe said that the dish went well with lamb, so I bought some and added it. Below is my (slightly modified) version, which turned out quite well.

Minty Peas with Lamb
Serves 3

Ingredients

• 1 lb package frozen peas
• 2 T ghee (or butter)
• 4 scallions, thinly sliced (I only used the white parts)
• 1/4 c vegetable broth
• 1/4 c coarsely chopped mint
• 2 cloves garlic, crushed
• 1 lb lamb meat, cubed
• olive oil 

Directions

1. Melt the butter or ghee in a skillet, and sauté the scallions a few minutes, until soft.
2. Add the peas.  Pour in the stock, add the garlic and stir, then cover and reduce heat.
3. Cook for 5-10 minutes, or until the peas are nearly done. 
4. Meanwhile, pan fry the lamb cubes in olive oil until thoroughly cooked.
5. Add the mint to the peas, and put the cover back on.  Cook another 2-3 minutes until the mint has wilted.
6. Add the lamb to the peas and serve with yogurt.