Spring Lamb

Ingredients

·         1 tbsp. fresh rosemary, chopped

·         2 tsp. wholegrain mustard

·         60 ml dry white wine

·         2 tsp. lemon rind, grated

·         4 lamb leg chops

·         2 tsp. olive oil

·         85 ml beef stock

·         12 small carrots, peeled

·         4 small courgettes, trimmed

·         185 g sugar snap peas

·         2 tsp. corn flour blended with 1 tbsp. water

Preparation

1.       Place rosemary, mustard, wine and lemon rind in a plastic food bag and shake well. Add lamb chops and shake to coat with mixture.

2.       Set aside for 15 minutes to marinate. Drain lamb and reserve marinade.

3.       Heat oil in a frying pan; add lamb and cook for 1-2 minutes over high heat on each side or until cooked to your liking.

4.       Stir stock and reserved marinade into pan and bring to boil. Add carrots, courgettes and peas and boil for 2 minutes or until vegetables are tender. Remove vegetables from pan, set aside and keep warm.

5.       Stir corn flour mixture into the mixture still in the pan and cook, stirring constantly until sauce boils and thickens.

6.       Serve with vegetables and sauce.

Serves 4

The Origin of Irish Coffee

Engela