Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Spring Lamb Supper with Baby Gem, New Potatoes & Peas
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 288
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 81 mg
- Sodium
- 125 mg
As winter comes to a close, celebrate the new season with this dish that is packed with all the flavors of spring.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 288
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 81 mg
- Sodium
- 125 mg
Ingredients
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Directions
Special equipment:
Large frying pan with lid- 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.
- 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.
- 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.
