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Lamb with minted vegetables
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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:
This recipe was first published in March 2017.