| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
New Zealand |
Waitrose1 |
2 |
servings |
INGREDIENTS
| 280 |
g |
Waitrose Baby New Potatoes; diced (10oz) |
| 1 |
sm |
Red onion; roughly chopped |
| 15 |
ml |
Waitrose Wholegrain Mustard; (1tbsp) |
|
|
A small knob of butter |
| 60 |
ml |
Freshly chopped parsley; (4tbsp) |
|
|
Salt and freshly ground black pepper |
| 4 |
|
Waitrose New Zealand Lamb Leg Steaks |
| 60 |
ml |
Chicken stock; (4tbsp) |
| 5 |
ml |
Redcurrant jelly; (1tsp) |
INSTRUCTIONS
Cook the potatoes in boiling salted water for 5 minutes. Add the
onion and cook for a further 5 minutes or until the potatoes are
tender.
Drain and return to the saucepan. Off the heat, stir in the mustard,
butter and parsley.
Season the lamb steaks. Heat a small frying pan until hot and brown
them on both sides. Transfer the steaks to an ovenproof dish.
De-glaze the pan with the chicken stock to remove the sticky bits and
stir in the redcurrent jelly. Allow it to reduce a little then pour
it over the lamb.
Top with the potatoes and cook in a preheated oven 190ºC, 375ºF, gas
mark 5 for 25-30 minutes or until the lamb is cooked through and the
potatoes are golden.
Serve accompanied with freshly cooked green vegetables or a green
salad.
Converted by MC_Buster.
NOTES : This recipe is made using our New Zealand Lamb Leg Steaks
which contain less than 10% fat. The New Zealand Way Fern Leaf Brand
is awarded only to those companies whose products meet the highest
standards of excellence and is your assurance of outstanding quality.
Converted by MM_Buster v2.0l.
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