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Lamb with minted vegetables
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Serves: 4
4 lamb leg steaks, approximately 500g
1 tbsp olive oil
190g pack Waitrose Popped Garden Peas
150g runner beans, sliced
200g bag Waitrose Thick Cut Spring Greens
300ml lamb stock
1 tbsp wholegrain mustard
1 tbsp mint sauce
1. Place the lamb on a foil-lined grill pan under a preheated grill for 8-10 minutes turning once, or according to taste.
2. Meanwhile, heat the oil in a frying pan and fry the peas and runner beans for 3 minutes. Add the spring greens, stock, mustard and mint sauce and simmer, covered for 3-4 minutes. Top with the lamb and serve with new potatoes.
Typical values per serving:
Energy |
1,337kJ 320kcals |
---|---|
Fat | 18.5g |
Saturated Fat | 7.5g |
Carbohydrate | 9.5g |
Sugars | 4.7g |
Protein | 28.9g |
Salt | 1.3g |
Fibre | 5.1g |
This recipe was first published in Thu Mar 30 09:34:00 BST 2017.
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