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
Lamb with balsamic glaze
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.86 per serving
Nutritional Info
Each 425g serving contains
  • Fat 23
    33%
  • Sat Fat 8.8
    44%
  • Sugar 15
    17%
  • Salt 0.65
    11%
  • Cals 650
    33%
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.