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Member recipe

Lamb in sundried tomato sauce

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Serves 2

Lamb leg steaks with creamy sundried tomato sauce

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  • 4 small lamb leg steaks (350g)
  • 200ml lamb; chicken or vegetable stock
  • 2tsp sundried tomato paste
  • 2tbsp creme fraiche (half fat if you're being good!)
  • 25g soft cheese (half fat if you're being good!)
  • lemon juice
  • fresh basil


    1. Pan-fry 4 leg steaks for approx 14-18 mins - until cooked through. Remove from the pan and keep warm.
    2. Add 200ml lamb or chicken stock to the pan and bring to the boil with 2tsp sundried tomato paste. Reduce the heat and stir in 2 tbsp creme fraiche and soft cheese. Add a squeeze of lemon juice and season well.
    3. Simmer for a few minutes, add a few shredded fresh basil leaves and pour over the lamb.
    4. Serve with your choice of potatoes (crushed new potatoes go really well) and sugar snap peas or fine green beans.

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