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.
