- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 lamb neck fillets, cut into chunks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 handfuls frozen pea
- 150ml chicken stock
- 3 Baby Gem lettuce, cut into quarters
Heat the butter in a frying pan until sizzling, then add the lamb. Season with salt, if you like, and pepper, then cook for 6-7 mins until browned on all sides. Scatter in the peas, pour in the stock, then bring up to a simmer and gently cook until the peas have defrosted.
Add the lettuce to the pan and simmer for a few mins until just starting to wilt, but still vibrant green. Serve scooped straight from the pan, with buttered new potatoes.
Cooked lettuce is delicious, but if you overdo it, the lettuce will lose all its colour and vibrancy. Just a few mins in simmering stock should be enough to cook it, but also to retain a slight ccrunch.