Jamie's 15 minute Mustard Lamb with Irish Mash and Watercress, Apple Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
MASH:3 leeks800g potatoessemi-skimmed milk (nutritional value includes 20ml, if you need more then account for it separately)1 whole nutmeg, for gratingoptional: a knob of unsalted butter (nutritional value includes 20g, if you need more then account for it separately)LAMB:400g lamb neck fillet2 tsp English mustard powderrapeseed oil 1 heaped tbsp plain flour250ml quality cider2 heaped tsp mint sauceSALAD:1 inner celery heart1 eating apple100g watercress1 bunch of fresh mint1 tbsp cider vinegar
The key to 15 minute meals is to have everything ready before you begin.
* Ingredients out, * Kettle boiled, * Food processor (thick slicer & coarse grater), * Medium lidded pan, high heat, * Large frying pan, high heat
START COOKING
1. Split the leeks lengthways, rinse under the cold tap, then thickly slice with the potatoes in the processor, put into the medium pan with a pinch of
salt, cover with boiling water and the lid and boil hard until tender, then drain — keep an eye on it.
2. Score lengthways halfway through the centre of
each piece of lamb and open out like a book ' Sprinkle with salt, pepper and the mustard powder, then put into the frying pan with 1 tablespoon of oil, turning when golden.
3. Swap to the coarse grater on your processor, pick and reserve any yellow celery leaves, then coarsely grate the stalks in the processor with the apple. Tip on to a platter with the watercress.
4. Roughly chop and add the top leafy half of the mint to the watercress. Drizzle with cider vinegar and 1 tablespoon of oil, season to taste and toss
5. Mash the drained potatoes and leeks, season well to taste, then loosen to your liking with a splash of milk, add a few scrapings of nutmeg and the butter, if using, and spoon on to a large platter.
6. Transfer the lamb to a plate, then stir the flour into the lamb pan, followed by the cider. Pour in any lamb resting juices, then stir in the mint sauce and bring to the boil .
7. Slice up the lamb and serve with the mash and gravy, scattered with the reserved celery leaves, and the salad on the side.
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
* Ingredients out, * Kettle boiled, * Food processor (thick slicer & coarse grater), * Medium lidded pan, high heat, * Large frying pan, high heat
START COOKING
1. Split the leeks lengthways, rinse under the cold tap, then thickly slice with the potatoes in the processor, put into the medium pan with a pinch of
salt, cover with boiling water and the lid and boil hard until tender, then drain — keep an eye on it.
2. Score lengthways halfway through the centre of
each piece of lamb and open out like a book ' Sprinkle with salt, pepper and the mustard powder, then put into the frying pan with 1 tablespoon of oil, turning when golden.
3. Swap to the coarse grater on your processor, pick and reserve any yellow celery leaves, then coarsely grate the stalks in the processor with the apple. Tip on to a platter with the watercress.
4. Roughly chop and add the top leafy half of the mint to the watercress. Drizzle with cider vinegar and 1 tablespoon of oil, season to taste and toss
5. Mash the drained potatoes and leeks, season well to taste, then loosen to your liking with a splash of milk, add a few scrapings of nutmeg and the butter, if using, and spoon on to a large platter.
6. Transfer the lamb to a plate, then stir the flour into the lamb pan, followed by the cider. Pour in any lamb resting juices, then stir in the mint sauce and bring to the boil .
7. Slice up the lamb and serve with the mash and gravy, scattered with the reserved celery leaves, and the salad on the side.
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Nutritional Info Amount Per Serving
- Calories: 602.1
- Total Fat: 29.5 g
- Cholesterol: 11.0 mg
- Sodium: 206.9 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 7.7 g
- Protein: 25.6 g
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