Easy
braised lettuce and peas with lamb
Serves
4
Prep
10 minutes Cook 15 minutes (plus 5 minutes standing time)
Ingredient
20g
butter
2
tablespoons olive oil
1
leek, trimmed, halved, washed, sliced
2
garlic cloves, crushed
1
cup chicken stock
½
cup frozen peas
½
iceberg lettuce, cut into thin wedges
1
tablespoon roughly chopped fresh mint leaves
4
(980g total) lamb forequarter chops, trimmed
Crusty
bread, to serve
Forequarter
lamb chop
Iceberg
lettuce cut into thin wedges
Recipe
1.
Heat
butter and 1 tablespoon oil in a large, non-stick frying pan over medium heat
until butter has melted. Add leek. Cook for 3 to 4 minutes or until softened but
not browned. Add garlic. Cook for 1 minute or until fragrant.
2.
Add
stock. Bring to the boil. Add peas. Return to the boil. Reduce heat to low. Add
lettuce. Cook for 2 minutes or until lettuce just starts to wilt. Season with
salt and pepper. Sprinkle with mint.
3.
Meanwhile,
heat a char grill pan over medium-high heat. Drizzle lamb with remaining oil
and season with salt and pepper. Cook for 3 to 4 minutes each side, for medium
or until cooked to your liking. Transfer to a plate. Cover. Rest for 5 minutes.
4.
Serve
braised lettuce with lamb chops and crusty bread.
NUTRITION:
(per serve) 2229kJ; 31.2g fat; 9.8g sat fat; 37.4g protein; 25.6g carbs; 4.9g
fibre; 97mg chol; 815mg sodium.
Cook’s
notes: When braising the lettuce, don’t overcook it – you will want it to
retain its characteristic crisp texture.
Ideas
get more
For
extra flavour, try brushings the lamb chops with a little mint jelly while they
are cooking in the chargrill pan
Easy
braised lettuce and peas with lamb
