Minted welsh lamb leg steaks with garden pea pur‚e*

2 servings

Ingredients

Quantity Ingredient
15 millilitres Waitrose Golden Caster Sugar; (1tbsp)
30 millilitres White wine vinegar; (2tbsp)
10 millilitres Fresh mint; roughly chopped
; (2tsp)
50 grams Butter; (1 3/4oz)
1 small Onion; finely chopped
175 grams Waitrose Frozen Garden Peas; (6oz)
45 millilitres Waitrose Fresh Double Cream; (3tbsp)
1 Pinches sugar
Salt and freshly ground black pepper
75 millilitres Cold water; (5tbsp)
2 Waitrose leg steaks of Welsh Lamb

Directions

Dissolve the caster sugar in the vinegar then boil for 2-3 minutes. Stir in the mint and leave to cool.

Melt half the butter in a pan, add the onion and cook gently for 5-6 minutes or until soft. Add the peas, cream, pinch of sugar, seasoning and water.

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 pur‚e in a food processor, return to the pan and reheat gently while cooking the lamb.

Melt the remaining butter in a large frying pan. When hot, add the lamb and brown for 5-6 minutes on each side until cooked and tender.

Add the cooled mint sauce to the meat and juices and heat until rich and bubbling.

Serve one leg steak per person, spoon over the glaze and serve with the pea pur‚e and minted new potatoes. Garnish with fresh sprigs of mint.

Converted by MC_Buster.

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

Converted by MM_Buster v2.0l.

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