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Ingredientes
- 1 Tbsp. Sunflower oil
- 40 gm Unsalted butter, plus a little extra
- 2 lrg Lamb steaks
- 2 tsp Warm paprika, plus extra to garnish
- 1 x Onion
- 1 lrg Garlic clove
- 100 gm Small chestnut mushrooms
- 150 ml Dry white wine
- 1 Tbsp. White wine vinegar
- 150 ml Double cream
- 1 sm Bunc flat leaf parsley and mint
- 175 gm Fresh tagliatelle
- 2 x Gherkins, finely minced
- 1 tsp Poppy seeds Salt and freshly grnd black pepper
Direcciones
- 1 Trim the lamb steaks of any fat and cut the meat into thin strips, discarding the bones - leaving about 8oz in total.
- 2 Heat the oil and 25g/1oz butter in a saute/fry pan. Toss the lamb in the paprika and season well.
- 3 Fry the lamb for a couple of min till well sealed. Remove from the pan with a slotted spoon.
- 4 Chop the onion and add in to the pan, stirring to coat. Cook on a high heat for 1-2 min till softened.
- 5 Crush the garlic into the pan and cook on a high heat for a minute.
- 6 Slice the mushrooms and add in to the pan, stirring to coat and stir-fry, adding more butter if necessary.
- 7 Add in the wine and bubble down, add in the vinegar and cream. Boil, reduce the heat, return the lamb and simmer for 3-4 min till reduced and slightly thickened.
- 8 Cook the tagliatelle in boiling water for 1-2 min till tender. Chop the parsley and mint - you'll need about 3 tbsp in total - and set aside.
- 9 Stir half the herbs into the lamb mix with the gherkins. Season, stir well to combine and just heat through.
- 10 Drain the tagliatelle and toss in the remaining butter, herbs and poppy seeds. Arrange the tagliatelle on a serving plate, making a slight dip in the centre and spoon in the lamb mix. Sprinkle splashes of paprika around the edge of the plate to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 2 servings | |
| Calories 829 | |
| Calories from Fat 353 | 43% |
| Total Fat 40.26g | 50% |
| Saturated Fat 20.53g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 208mg | 9% |
| Potassium 699mg | 20% |
| Total Carbs 87.62g | 23% |
| Dietary Fiber 6.8g | 23% |
| Sugars 11.95g | 8% |
| Protein 16.72g | 27% |
