Spring Lamb Peas Mint Ramen
Lamb and mint is one of those classic pairings that's been around so long you forget it's actually good and not just something your grandmother did because she didn't know any better. But when you add fresh peas and a light, almost delicate broth, the whole thing transforms from stuffy British dinner party food into something that feels alive and seasonal in a way that makes you want to eat outside. This isn't the heavy, slow-braised lamb situation. It's quick-cooked, tender slices of lamb leg or loin that stay pink in the middle and get a fast sear for flavor. The peas are sweet and bright, the mint is fresh and not dried into dust, and the broth is more about clarity than richness. It's the kind of dish that makes sense when the weather finally breaks and you remember what spring is supposed to feel like. Light enough that you won't need a nap afterward, but substantial enough that it's an actual meal. If you're tired of heavy winter food but not ready to commit to full salad season, this is the bridge.
Mint cuts through spring lamb—sweet peas tumble, soft and green—April in a spoon.
Let Me Tell You...
The first time I had lamb with peas and mint, I was at a friend's parents' house in the English countryside, which sounds fancy but was actually just awkward. I was twenty-two and trying to seem cultured, which mostly meant nodding at things I didn't understand and eating whatever was put in front of me.
The lamb was roasted with mint sauce on the side, and there were peas that had been cooked with butter and maybe a little sugar, and I remember thinking it was fine but not worth the fuss everyone was making.
It wasn't until years later, when I made a version of it myself with fresh mint instead of that jarred green sludge, that I got it.
Fresh mint is sharp and alive.
It cuts through the richness of lamb in a way that makes every bite feel balanced instead of heavy.
With the grain, and it'll chew like shoe leather no matter how well you cooked it.
I turned it into ramen because I'd been eating a lot of heavy tonkotsu and miso bowls and needed something lighter that wouldn't make me feel like I'd swallowed a brick.
I used lamb leg, sliced thin and seared fast in a screaming hot pan so it stayed medium-rare and tender.
The broth I kept simple on purpose.
Chicken stock, a little white wine, garlic, and a handful of peas that I blitzed with some of the broth to give it that pale green color and a subtle sweetness.
I didn't want it to taste like baby food, so I didn't overdo the pea puree.
Just enough to tint the broth and add a whisper of vegetal sweetness without making it weird.
They give you texture and visual proof that this isn't split pea soup with noodles.
The mint I added right before serving, torn by hand because cutting it with a knife makes it bruise and turn black, which looks sad.
Fresh mint is one of those ingredients that loses everything if you cook it too long, so it goes in at the last second, right when you're about to eat.
I also added a drizzle of good olive oil and a squeeze of lemon, because lamb and lemon are friends and the acidity keeps the whole dish from feeling flat.
My friend who doesn't usually like ramen said this one didn't feel like ramen, which I think she meant as a compliment.
It's lighter, more refined, less about being full and more about tasting something that feels like a specific time of year.
Cheap olive oil here tastes like nothing and you might as well skip it.
I made it again in early April when the farmers market had fresh English peas in the pod, and I shelled them myself like some kind of pioneer, which took forever but was worth it.
Fresh peas are sweeter and less starchy than frozen, and they made the broth taste almost floral.
The lamb I got from a butcher who asked what I was making, and when I said ramen, he looked confused but sold me a beautiful piece of leg anyway.
It was pink and grassy-tasting in that way good lamb should be, and it didn't need much.
Just salt, pepper, a hot pan, and a few minutes of rest. The whole dish came together in under an hour, and it tasted like spring had shown up in a bowl and decided to stay for a while.
Ingredients
- 12 oz lamb leg or lamb loin, trimmed and sliced into 1/4-inch thick pieces
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon kosher salt (divided, plus more to taste)
- 1/2 teaspoon black pepper (divided)
- 5 cups low-sodium chicken broth
- 1/4 cup dry white wine (such as Sauvignon Blanc)
- 3 cloves garlic, smashed
- 2 cups fresh or frozen English peas (1.5 cups for broth, 1/2 cup whole)
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 2 packages (6–8 oz total) fresh ramen noodles, or 2 bricks instant ramen noodles (seasoning packets discarded)
- 1/4 cup fresh mint leaves, torn by hand
- 2 tablespoons fresh parsley, chopped
- Flaky sea salt for finishing
Preparation
- Pat the lamb slices dry with paper towels and season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit at room temperature for 10 minutes while you prepare the broth.
- In a large pot, combine the chicken broth, white wine, smashed garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Bring to a simmer over medium heat and cook for 8–10 minutes to let the flavors develop.
- Add 1.5 cups of the peas to the simmering broth and cook for 3–4 minutes until tender. Using a slotted spoon, transfer the cooked peas and a cup of the broth to a blender. Blend until smooth and creamy, then return the pea puree to the pot. Stir in the butter and let it melt into the broth.
- Add the remaining 1/2 cup whole peas to the broth and cook for 2–3 minutes until just tender. Stir in the lemon juice and lemon zest. Taste and adjust seasoning with additional salt and pepper as needed. Keep the broth warm over low heat.
- Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Working in batches if necessary to avoid crowding, sear the lamb slices for 1–2 minutes per side for medium-rare (they should be pink in the center). Remove from heat and let rest for 3–4 minutes, then slice into smaller pieces if desired.
- Cook the ramen noodles according to package instructions (typically 3–4 minutes in boiling water). Drain and divide among serving bowls.
- Ladle the hot pea broth over the noodles, making sure each bowl gets plenty of whole peas. Arrange the seared lamb slices on top of the noodles.
- Garnish with torn fresh mint leaves, chopped parsley, a drizzle of good olive oil, and a pinch of flaky sea salt. Add any optional toppings and serve immediately.