Lamb with Baby Gem, New Potatoes & Peas
Ingredients
- 1 tbsp olive oil
- 4 lamb leg steaks
- 250 g new potatoes
- 350 ml chicken stock preferably fresh
- 20 g unsalted butter
- 3 baby gem lettuce
- 150 g frozen peas
- 2 tsp white wine vinegar
- 2 tsp Dijon mustard
- 1 good handful flat leaf parsley
- sea salt
- ground black pepper
Equipment
Large frying pan with lid
Measuring jug
Chopping board
Chopping knife
Tongs
Wooden spoon
Mixing bowl
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.
Notes
As winter comes to a close, celebrate the new season with this dish that is packed with all the flavours of spring.
Nutrition
Calories: 352kcal