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SPRING LAMB WITH JERSEY ROYAL POTATOES AND SAUTÉED VEG

Serves 4

Ingredients:

400g Jersey Royal Potatoes

Spring Onions

Asparagus

Fresh peas

4 British lamb leg steaks

Butter


Dressing:

3 tbsp Crème Fraîche

3 tbsp Natural Yogurt

Juice of 1/2 lemon

Handful of chopped mint leaves

Salt & Pepper to taste


Method:

Mix all the dressing ingredients together in a small bowl and set aside for serving.

Wash and then boil the potatoes until soft, drain and set aside in a colander to steam for a few minutes.

Cook the asparagus and peas just the way you like them.

Thinly slice the spring onions diagonally (looks fancy!).

Melt some butter in a pot and then sauté your boiled spuds and selection of salad treats until nicely coated and place on a large serving plate.

Season with salt and pepper and then griddle or pan fry the lamb steaks until pink in the middle and then lay them on top of the potatoes and vegetables on the serving plate.

Drizzle with the herb dressing.

Serve warm.

 

 

 

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