zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Minted Welsh Lamb Leg Steaks with Garden Pea Purèe

    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

    Minted Welsh Lamb Leg Steaks with Garden Pea Purèe

    Lamb and mint is a classic combination, and these lamb steaks served with pea purée would make an easy supper for two. New potatoes are the perfect summer accompaniment.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2

    Ingredients

    • 1 tbsp Waitrose Golden Caster Sugar
    • 2 tbsp white wine vinegar
    • 2 tsp fresh mint, roughly chopped
    • 50g butter
    • 1 small onion, finely chopped
    • 175g Waitrose Frozen Garden Peas
    • 3 tbsp Waitrose Fresh Double Cream
    • Pinch of sugar
    • Salt
    • Freshly ground black pepper
    • 5 tbsp cold water
    • 2 Waitrose leg steaks of Welsh Lamb

    Method

    1. Dissolve the caster sugar in the vinegar then boil for 2-3 minutes. Stir in the mint and leave to cool.
    2. Melt half the butter in a pan, add the onion and cook gently for 5-6 minutes or until soft.
    3. Add the peas, cream, pinch of sugar, seasoning and water.
    4. Bring to the boil and simmer for 8-10 minutes or until the peas are tender and the liquid has reduced by half. Process to a rough purée in a food processor, return to the pan and reheat gently while cooking the lamb.
    5. Melt the remaining butter in a large frying pan. When hot, add the lamb and brown for 8-10 minutes on each side until cooked and tender.
    6. Add the cooled mint sauce to the meat and juices and heat until rich and bubbling.
    7. Serve one leg steak per person, spoon over the glaze and serve with the pea purée and minted new potatoes. Garnish with fresh sprigs of mint.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars