Fresh mint adds a flavorful kick to a favorite comfort food. While chicken pot pie and lamb with mint jelly are old household favorites, lamb with fresh mint beneath a buttery crust offers a refreshing update to family dinnertime.
1¼ cups all-purpose flour, plus additional
1 tablespoon sugar
1 teaspoon salt
4 ounces unsalted butter, cold
1 cup very cold water
2 pounds lamb shank or another inexpensive cut of lamb
2 cloves garlic, minced
5 carrots, chopped
2 small onions, chopped
2 ½ tablespoons tomato paste
1 cup chicken stock
¼ cup mint leaves
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the flour, sugar and salt. Cut the butter into small pieces, and, using a pastry knife (also referred to as a ‘pastry blender’), work the butter into the flour mixture. Do this until the largest chunks of butter are the size of peas.
- Drizzle the cold water onto the dough and mix well. Gently knead the dough into a ball and wrap it in plastic wrap. Refrigerate the ball of dough for at least an hour.
- In an oven-safe skillet, heat a tablespoon of olive oil, then brown the pieces of lamb with the garlic. Bake the lamb in the oven for 15-20 minutes, then pull the meat from the bones. Do not turn off the oven. Cut the meat into small bit-sized pieces.
- In a Dutch oven, large pot, or the oven-safe skillet (if it is large enough), heat another tablespoon of olive oil and sauté the carrots and onions until the onions are translucent.