zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Redcurrant lamb with minted potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Redcurrant lamb with minted potatoes

    • Total time: Ready in 25 minutes 25 minutes

    Serves: 4

    Ingredients

    700g essential Waitrose New Potatoes, halved
    3 tbsp essential Waitrose Redcurrant Jelly
    25g pack fresh mint, washed and chopped, plus 4 sprigs
    434g essential Waitrose Lamb Steaks
    250g pack essential Waitrose Cherry Tomatoes
    1 tbsp olive oil
    25g essential Waitrose Butter, softened

    Method

    1. Boil the potatoes for 15-20 minutes or until tender, drain. Meanwhile, mix together the jelly and 2 tsp chopped mint.

    2. Spread half on the lamb steaks. Place in a roasting tin and grill for 5 minutes. Turn the steaks over, spread with the remaining jelly and grill for a further 3-4 minutes. Pan fry the tomatoes in the oil for 3-4 minutes until softened.

    3. Remove the steaks and bring the sauce in the tin to the boil, cook for 1-2 minutes until thickened.

    4. Crush the potatoes with the remaining mint and the butter, season well. Place the steaks on top of the potatoes and drizzle over the redcurrant sauce. Serve with a sprig of mint and the tomatoes.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary