Lamb in creamy mint sauce

Lamb in creamy mint sauce

Cutting the lamb into strips means it cooks really quickly – and makes the dish ideal for mid-week entertaining.

By , 21 September 2015
Lamb in creamy mint sauce
  • Ready in: 15 mins
  • Serves: 4
  • Price: £2.26 per serving
Nutritional Info
Each 355g serving contains
  • Fat 33
  • Sat Fat 16
  • Sugar 9.2
  • Salt 0.53
  • Cals 534
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 630kJ/150kcal.
  • 2 x 297g packs Asda Lamb Escalopes
  • 2 tbsp sunflower oil
  • 1 shallot, finely chopped
  • 100ml lamb stock (or beef stock), made with ½ stock cube
  • 1 tbsp Asda Mint Jelly
  • 1 tbsp Asda Redcurrant Jelly
  • 2 tsp balsamic vinegar
  • 4 tbsp Asda Double Cream
  • New potatoes, to serve
  • 320g tenderstem broccoli, to serve
  • Cut the lamb escalopes into thin strips. Heat half of the oil in a large frying pan and cook half of the lamb, turning occasionally, until brown on all sides and tender. Remove to a plate. Repeat with the rest of the oil and lamb.

  • Add the shallot to the pan and cook for another few minutes or until softened. Return all the lamb to the pan, stir and heat through.

  • Add the stock, mint jelly, redcurrant jelly, balsamic vinegar and double cream to the pan, and cook, stirring, until it bubbles.

  • Serve with boiled new potatoes and steamed tenderstem broccoli.