Lamb with balsamic glaze

Lamb with balsamic glaze

A hearty meat-and-potato combo lifted by the sweet and sour balsamic glaze

By , 21 September 2015

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Lamb with balsamic glaze
  • 30 Mins

  • Serves: 4

  • Price: £2.86 per serving

Nutritional Info
Each 425g serving contains
  • Energy

    2720KJ

    650KCAL

    33%
  • Fat

    23.0g

    high

    33%
  • Saturates

    8.8g

    high

    44%
  • Sugars

    15.0g

    low

    17%
  • Salt

    0.65g

    low

    11%
of your reference intake.
Typical energy values per 100g: 640kJ/153kcal.
Ingredients
  • 700g King Edward potatoes (or Maris Piper potatoes), peeled
  • 1 tbsp olive oil
  • 2 x 323g packs Asda Lamb Escalopes
  • 1 shallot, finely chopped
  • 4 tbsp balsamic vinegar
  • 2 tbsp redcurrant jelly
  • 100g reduced-fat crème fraîche
  • 2 tbsp coarse-grain mustard
  • 500g spring greens, trimmed and sliced, then steamed
Method
  • Cut the potatoes into even-sized pieces and boil until tender. Meanwhile, heat the oil in a frying pan and cook the lamb over a medium heat, turning once, until just cooked. The exact time will depend on the thickness of the lamb and the way you like it. Remove and keep warm.

  • Add the shallot to the pan and cook until soft. Add the vinegar and redcurrant jelly and stir until the jelly melts. Simmer for 3 minutes or until slightly reduced.

  • When the potatoes are cooked, mash them with the crème fraîche and mustard, and season. Serve with the lamb and spring greens.