Lamb in Creamy Mint Sauce
A quick 15-minute lamb dish in a creamy mint and redcurrant sauce, served with new potatoes and tenderstem broccoli. Price: Ā£2.26 per serving.
š³ Cook: 15 min
Nutritionper 100 gāŗ
215
Calories
17g
Protein
6g
Carbs
14g
Fat
Ingredients
| 2 x 297g packs | Asda Lamb Escalopes | |
| 2 tbsp | 30 ml | sunflower oil |
| 1 | shallot, finely chopped | |
| 100 ml | lamb stock (or beef stock), made with Ā½ stock cube | |
| 1 tbsp | 15 ml | Asda Mint Jelly |
| 1 tbsp | 15 ml | Asda Redcurrant Jelly |
| 2 tsp | 10 ml | balsamic vinegar |
| 4 tbsp | 60 ml | Asda Double Cream |
| ā | new potatoes, to serve | |
| 320 g | tenderstem broccoli, to serve |
Instructions
- Cut the lamb escalopes into thin strips. Heat half of the oil in a large frying pan and cook half of the lamb, turning occasionally, until brown on all sides and tender. Remove to a plate. Repeat with the rest of the oil and lamb.
- Add the shallot to the pan and cook for another few minutes or until softened. Return all the lamb to the pan, stir and heat through.
- Add the stock, mint jelly, redcurrant jelly, balsamic vinegar and double cream to the pan, and cook, stirring, until it bubbles.
- Serve with boiled new potatoes and steamed tenderstem broccoli.