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Braised Lamb Steaks with Herb and Mustard Potatoes

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)


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 190C, 375F, 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.





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