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Ingredients
- 15 ml Waitrose Golden brown Caster Sugar, (1tbsp)
- 30 ml White wine vinegar, (2tbsp)
- 10 ml Fresh mint, roughly minced (2tsp)
- 50 gm Butter, (1 3/4oz)
- 1 sm Onion, finely minced
- 175 gm Waitrose Frzn Garden Peas, (6oz)
- 45 ml Waitrose Fresh Double Cream, (3tbsp)
- 1 pch sugar
- Â Â Salt and freshly grnd black pepper
- 75 ml Cool water, (5tbsp)
- 2 x Waitrose leg steaks of Welsh Lamb
Directions
- Dissolve the caster sugar in the vinegar then boil for 2-3 min. Stir in the mint and leave to cold.
- Heat half the butter in a pan, add in the onion and cook gently for 5-6 min or possibly till soft. Add in the peas, cream, healthy pinch of sugar, seasoning and water.
- Bring to the boil and simmer for 8-10 min or possibly till the peas are tender and the liquid has reduced by half. Process to a rough puree in a food processor, return to the pan and reheat gently while cooking the lamb.
- Heat the remaining butter in a large frying pan. When warm, add in the lamb and brown for 5-6 min on each side till cooked and tender.
- Add in the cooled mint sauce to the meat and juices and heat till rich and bubbling.
- Serve one leg steak per person, spoon over the glaze and serve with the pea puree and minted new potatoes. Garnish with fresh sprigs of mint.
- NOTES : Lamb and mint is a classic combination, and these lamb steaks served with pea puree would make an easy supper for two. New potatoes are the perfect summer accompaniment.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 2 servings | |
| Calories 242 | |
| Calories from Fat 217 | 90% |
| Total Fat 24.72g | 31% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 157mg | 7% |
| Potassium 89mg | 3% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.91g | 1% |
| Protein 1.21g | 2% |
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