Lamb & leek parcels

Lamb & leek parcels

Foil parcels are used to cook the lamb – the result is juicy steaks infused with vegetable and mint flavours.

By , 21 September 2015
Lamb & leek parcels
  • Ready in: 70 mins
  • Serves: 4
  • Price: £1.80 per serving
Nutritional Info
Each 275g serving contains
  • Fat med
    17.1g
    24%
  • Saturates high
    7.6g
    38%
  • Sugars low
    7.6g
    8%
  • Salt low
    0.4g
    7%
  • Energy 1449KJ 346KCAL
    17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
Ingredients
  • 125g frozen peas
  • 2 leeks, trimmed of tough green leaves and roots
  • 25g butter
  • 1 tsp olive oil
  • 420g Asda Lamb Leg Steaks
  • 4 level tbsp Asda Mint Sauce
  • 125g carrots, cut into short sticks, 5mm thick
  • Boiled new potatoes, to serve
Method
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Put the peas in a bowl and pour over boiling water to cover. Leave for 2 minutes, then drain well.

  • Shred the leeks and cook in a pan with the butter, over a medium heat, stirring often.

  • Cut four 32 x 32cm squares of extra thick foil and grease the middle of each with oil. Divide the lamb into 4 even portions and put in the middle of the foil squares. Spread the mint sauce on top.

  • Pile the leeks and buttery juices, peas and carrots on top. Fold up the foil to make parcels with sealed edges, but leave room inside for the air to circulate.

  • Put the parcels on a baking tray and cook in the oven for 40 minutes.

  • Leave to rest for 5 minutes before opening the parcels. Serve with new potatoes.