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Serves: 2
Cook Using: GrillMethod
- Rub both sides of the lamb leg steaks with a little olive oil, salt and pepper.
- Heat a non stick frying pan until hot and cook the steaks for 3 – 4 minutes on both sides. Transfer the cooked steaks to a plate, cover with tinfoil and keep warm while you make the sauce.
- Use the same frying pan to heat a little more olive oil if necessary and fry the pieces of bacon, stirring continuously until crisp, then add slices of leek and crushed garlic and continue to stir as the leek softens.
- Pour chicken stock into the pan and bring to a gentle boil for 2 minutes, allowing the sauce to thicken slightly.
- Cut the cooked lamb steaks into thick strips and return to the pan along with any meat juices and the defrosted peas, gently stir for a minute, allowing the meat and peas to warm in the sauce.
- Remove the pan from the heat and stir in creme fraiche and chopped mint.
- Serve with boiled baby potatoes.
Ingredients
- 4 small Northern Ireland Farm Quality Assured boneless lamb leg steaks
- 1 tsp Light olive oil
- A little salt and black pepper
For the leek and bacon sauce
- 1 tsp Olive oil
- 100 g Streaky bacon cut into small pieces
- 1 Leek thinly sliced
- 2 Garlic cloves crushed
- 250 mls Chicken stock
- 200 g Frozen peas defrosted
- 2 tbsp Low fat creme fraiche
- 1 tbsp Chopped fresh mint leaves
To serve
- 600 g Baby boiled potatoes
