Spring Saute With Jersey Royals , Lamb And Asparagus

Les ingrédients

Serves 4

  • 1kg Jersey Royals, scrubbed
  • 300g Chantenay or small carrots
  • 30g butter
  • 4 lamb leg steaks
  • 6 spring onions, sliced
  • 120g asparagus, cut into short lengths
  • 80g frozen petit pois or garden peas
  • Salt and freshly ground black pepper
  • Handful of mint leaves, to garnish


Prochain recette

Les recettes Jersey Royal

Jersey Royal Spring Lamb Sauté

La méthode

  • Cook the Jersey Royals in lightly salted boiling water until tender - about 15-20 minutes. At the same time, cook the carrots in a separate saucepan of boiling water.
  • Melt half the butter in a large frying pan and add the lamb steaks, cooking them over a high heat for 2-3 minutes on each side. Remove from the pan, cover with foil and leave to rest in a warm place (such as a low oven).
  • Wipe out the frying pan with kitchen paper and add the remaining butter. Sauté the spring onions and asparagus for 3-4 minutes, then add the frozen peas and cook for 2-3 more minutes.
  • Drain the Jersey Royals and carrots and add them to the frying pan, tossing them gently with the asparagus mixture. Share between 4 warmed serving plates and top with the lamb steaks. Serve, seasoned with black pepper and garnished with mint leaves.