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Redcurrant lamb with minted potatoes
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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
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.
Typical values per serving:
2.4g fibre 23.6g protein
This recipe was first published in April 2014.