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Lamb with spring vegetables
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Highlight seasonal produce with succulent lamb backstraps and fresh spring vegetables.
Ingredients:
  • 2 x 300g lamb backstraps, trimmed
  • Olive oil spray
  • 18.20 gm olive oil
  • 1 bunch spring onions, thickly sliced on an angle
  • 150g green beans, trimmed
  • 150g frozen peas
  • 3 baby cos lettuce, quartered
  • 185ml beef stock
  • 40.00 ml chopped mint
Instructions:
  • Sprinkle the lamb with sea salt and freshly ground black pepper, then give it a light spray of oil.
  • 1. Preheat a large frypan over high heat. Sear the lamb for 3 minutes on each side until golden brown outside and slightly pink inside, or to your desired doneness. Place the lamb on a plate, tent loosely with foil, and let it rest as you prepare the vegetables.
  • In the same frypan over low heat, combine olive oil, spring onion, and beans, stirring for 30 seconds until glossy. Mix in peas, lettuce, chicken stock, sea salt, and black pepper. Bring to a boil, cover, reduce heat to low, and simmer for 3-5 minutes until vegetables are tender. Finish by stirring in mint leaves and remove from heat.
  • Slice the lamb generously, arrange on plates, and serve alongside vegetables. Finish by drizzling with the delicious pan juices before serving.

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