Recipe courtesy of Donal Skehan

Spring Lamb Supper with Baby Gem, New Potatoes & Peas

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As winter comes to a close, celebrate the new season with this dish that is packed with all the flavors of spring.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Directions

Special equipment:
Large frying pan with lid
  1. Heat the oil in a large frying pan over a medium-high heat. Season the lamb with salt and pepper and brown all over until just cooked, then remove to a plate and set aside.
  2. Add the potatoes to the pan and pour in the stock so it just covers the potatoes; season with salt and pepper. Cover and cook for 10 minutes.
  3. Remove the lid and add the butter, baby gem and peas. Fry in the buttery juices for 2 to 3 minutes, then add the vinegar and mustard. Return the lamb to the pan and cook for 1 to 2 minutes more to warm through. Serve sprinkled with the parsley.

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