Lamb with Baby Gem, New Potatoes & Peas
Donal's Notes
As winter comes to a close, celebrate the new season with this dish that is packed with all the flavours of spring.
Instructions
Halve the new potatoes and quarter the baby gem lettuces.
Season the lamb leg steaks with salt and pepper.
Heat 1 tbsp olive oil in a large frying pan over a medium–high heat and brown the lamb all over until just cooked, then remove to a plate and set aside.
Add the potatoes to the pan and pour in the fresh chicken stock so it just covers the potatoes. Season with salt and pepper. Cover and cook for 10 minutes.
Remove the lid and add the unsalted butter, baby gem and peas.
Fry in the buttery juices for 2–3 minutes, then add the white wine vinegar and dijon mustard. Return the lamb to the pan and cook for 1–2 minutes more to warm through.
Finely chop the flat-leaf parsley.
Sprinkle the parsley over to serve.
