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Lamb with pea mash and peppercorn sauce
Lamb with pea mash and peppercorn sauce
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Impress guests with this simple and delicious weeknight dinner recipe!
Ingredients:
  • 400g potato
  • 250.00 ml fresh peas or frozen peas
  • 4 field mushrooms, stems removed
  • olive oil cooking spray
  • 300g lamb backstrap
  • 2 garlic cloves, crushed
  • 1 brown onion, halved, finely chopped
  • 62.50 ml chicken gravy powder
  • 382.50 gm chicken style liquid stock
  • 55g can green peppercorns, drained, chopped
Instructions:
  • - In a large saucepan, add the potatoes and cover them with cold water. - Bring them to a boil over medium heat and cook uncovered for 12 minutes or until the potatoes are tender. - Next, add the peas and continue to boil uncovered for an additional 2 minutes. - Drain the mixture and mash the potatoes and peas together in a bowl. - Season with salt and cover to keep warm until ready to serve.
  • Preheat your oven to 200°C. Place mushrooms in a roasting pan and coat them with oil spray. Roast for 5 minutes.
  • Heat a non-stick frying pan over medium-high heat. Spray lamb with oil and sear for 2 minutes on each side. Spread garlic on top, then transfer lamb to the oven with mushrooms. Roast for 10 minutes for medium doneness. Remove from oven and cover to keep warm.
  • Place the frying pan back on medium heat and lightly spray the onion with oil. Stir the onion for 1 minute. Lower the heat to low. Mix gravy powder and stock in a jug, then gently incorporate it into the onion mixture. Allow it to simmer and cook uncovered for 1 to 2 minutes until it thickens. Add peppercorns, then take it off the heat.
  • On each plate, arrange a mushroom and top it with mashed potatoes. Thickly slice the lamb and place it on top of the mashed potatoes. Finish by drizzling with gravy before serving.

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