Jamie's 15 minute Mustard Lamb with Irish Mash and Watercress, Apple Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

Submitted by:

Introduction

Adapted from Jamie Oliver's 15 minute meals book. I have adjusted pack sizes to those most easily available to me.

Wondering why Spark Recipes has nowhere for me to put a lamb dish in main categories. It's not poultry, beef, pork or fish!

And beware, it always takes me longer than 15 minutes to make these meals, but it is still a very quick meal!
Adapted from Jamie Oliver's 15 minute meals book. I have adjusted pack sizes to those most easily available to me.

Wondering why Spark Recipes has nowhere for me to put a lamb dish in main categories. It's not poultry, beef, pork or fish!

And beware, it always takes me longer than 15 minutes to make these meals, but it is still a very quick meal!

Number of Servings: 4

Ingredients

    MASH:
    3 leeks
    800g potatoes
    semi-skimmed milk (nutritional value includes 20ml, if you need more then account for it separately)
    1 whole nutmeg, for grating
    optional: a knob of unsalted butter (nutritional value includes 20g, if you need more then account for it separately)

    LAMB:
    400g lamb neck fillet
    2 tsp English mustard powder
    rapeseed oil
    1 heaped tbsp plain flour
    250ml quality cider
    2 heaped tsp mint sauce

    SALAD:
    1 inner celery heart
    1 eating apple
    100g watercress
    1 bunch of fresh mint
    1 tbsp cider vinegar

Directions

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.

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