Recipe

Irish Lamb

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Irish Lamb

Seared lamb steaks with a mint and cider gravy served with potato leek mash and wilted greens.




Ingredients to serve 2

  • 200g x lamb steak
  • ½ tbsp x butter (from your pantry)
  • 125ml x cider
  • 1 tbsp x flour
  • 1½ x leeks – cut off ends and slice finely
  • 1 tbsp x milk (from your pantry)
  • 1½ tsp x mint sauce
  • 1 tsp x mustard powder
  • ¼ tsp x nutmeg
  • 3 x potatoes – peel and cut into quarters
  • 100g x swiss chard – slice into ribbons (3cm)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Ingredients to serve 4

  • 400g x lamb steak
  • 1 tbsp x butter (from your pantry)
  • 250ml x cider
  • 2 tbsp x flour
  • 3 x leeks – cut off ends and slice finely
  • 2 tbsp x milk (from your pantry)
  • 3 tsp x mint sauce
  • 2 tsp x mustard powder
  • ½ tsp x nutmeg
  • 6 x potatoes – peel and cut into quarters
  • 200g x swiss chard – slice into ribbons (3cm)
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Method

Step 1

Prep: Prepare all ingredients as indicated above. Put the kettle on to boil.

Step 2

Potatoes: Place a large saucepan of lightly salted boiling water on high heat. Add the potatoes and HALF the leeks. Leave to simmer for 10 minutes. Check to see if tender, then drain and keep in saucepan. Add the milk, butter and nutmeg and mash the potatoes. Set aside and keep warm.

Step 3

Lamb: To butterfly the lamb, place it flat on a chopping board. Then hold your hand on top and cut the lamb open as shown in the inset pic. Don’t cut all the way through, then open out like a book. Scatter with salt, pepper and mustard powder. Set aside. Place a few glugs of olive oil in a large frying pan on high heat. When hot, add the lamb and cook for 4 minutes on each side until nice and brown. Transfer to a plate and set aside.

Step 4

Gravy: Return the frying pan you cooked the lamb in to the stove on medium heat. Add the flour and stir into the remaining fat. Now slowly add the cider, stirring constantly. Lastly add the mint sauce. Stir for a minute and then remove from the stove and set aside.

Step 5

Swiss chard: Place a few glugs of olive oil in a large frying pan on high heat. Add the rest of leeks and sauté for about 2 minutes. Season with salt and pepper. Add the swiss chard and leave to wilt – about a minute or two. When wilted remove from to stove and serve immediately.

Step 6

To serve: Slice the lamb. Plate the mash, lamb and swiss chard and pour gravy over the top.