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Receta Minted Welsh Lamb Leg Steaks With Garden Pea Puree*
by Global Cookbook

Minted Welsh Lamb Leg Steaks With Garden Pea Puree*
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Ingredientes

  • 15 ml Waitrose Golden brown Caster Sugar, (1tbsp)
  • 30 ml White wine vinegar, (2tbsp)
  • 10 ml Fresh mint, roughly minced (2tsp)
  • 50 gm Butter, (1 3/4oz)
  • 1 sm Onion, finely minced
  • 175 gm Waitrose Frzn Garden Peas, (6oz)
  • 45 ml Waitrose Fresh Double Cream, (3tbsp)
  • 1 pch sugar
  •     Salt and freshly grnd black pepper
  • 75 ml Cool water, (5tbsp)
  • 2 x Waitrose leg steaks of Welsh Lamb

Direcciones

  1. Dissolve the caster sugar in the vinegar then boil for 2-3 min. Stir in the mint and leave to cold.
  2. Heat half the butter in a pan, add in the onion and cook gently for 5-6 min or possibly till soft. Add in the peas, cream, healthy pinch of sugar, seasoning and water.
  3. Bring to the boil and simmer for 8-10 min or possibly till the peas are tender and the liquid has reduced by half. Process to a rough puree in a food processor, return to the pan and reheat gently while cooking the lamb.
  4. Heat the remaining butter in a large frying pan. When warm, add in the lamb and brown for 5-6 min on each side till cooked and tender.
  5. Add in the cooled mint sauce to the meat and juices and heat till rich and bubbling.
  6. Serve one leg steak per person, spoon over the glaze and serve with the pea puree and minted new potatoes. Garnish with fresh sprigs of mint.
  7. NOTES : Lamb and mint is a classic combination, and these lamb steaks served with pea puree would make an easy supper for two. New potatoes are the perfect summer accompaniment.