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Lamb steaks, new potatoes, gem lettuce & peas

Serves:

2

Cook Time:

25

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Notes

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Ingredients

  • 2 lamb leg steaks

  • 120g new potatoes, halved

  • 200ml chicken stock

  • 1 tbsp. butter

  • 1 little gem lettuce, quartered

  • 75g frozen peas

  • 1 tsp. white wine vinegar

  • 1 tsp. Dijon mustard

  • Handful flatleaf parsley, finely chopped



Method

  1. Heat a little oil in a large frying pan over a medium-high heat. Season the lamb steaks with salt and cook in the pan for several minutes on each side until browned well, and just cooked through. Set aside on a plate and cover with foil to rest.

  2. Add the potatoes to the pan and add the stock so the potatoes are just covered. Season well, bring to a simmer and cook, covered, for 10 minutes.

  3. Remove the lid and add the butter, lettuce and peas. Fry for several minutes then add the vinegar and mustard. Return the lamb to the pan and cook for 1-2 minutes to warm through. Serve topped with parsley.

Nutrition

kcal

291

fat

15

sat fat

7.5

carbs

16.1

sugars

3.6

fibre

4.6

protein

23.7

salt

0.4

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