Lamb & lettuce pan-fry
Cooked lettuce is delicious so why not give it a try tonight with this easy recipe
3
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
Cooking lettuce
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.
Per serving
465 kcalories, protein 30g, carbohydrate 3g, fat 37 g, saturated fat 20g, fibre 1g, sugar 1g, salt 0.8 g
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4403/
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Ingredients
- 25g butter
- 4 lamb neck fillets, cut into chunks
- 2 handfuls frozen peas
- 150ml chicken stock
- 3 Baby Gem lettuces , cut into quarters
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Ingredients
- 25g butter
- 4 lamb neck fillets, cut into chunks
- 2 handfuls frozen peas
- 150ml chicken stock
- 3 Baby Gem lettuces , cut into quarters
Per serving
465 kcalories, protein 30g, carbohydrate 3g, fat 37 g, saturated fat 20g, fibre 1g, sugar 1g, salt 0.8 g
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