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Lamb & lettuce pan-fry

Lamb & lettuce pan-fry

A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cooked lettuce is delicious so why not give it a try tonight with this easy recipe

  • Easily doubled
  • Easily halved
  • Keto
Nutrition: per serving
HighlightNutrientUnit
kcal465
fat37g
saturates20g
carbs3g
sugars1g
fibre1g
protein30g
low insalt0.8g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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 or cauliflower rice for a keto-friendly version.

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2007

Goes well with

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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