Name: Lamb & lettuce pan-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
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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Lamb & lettuce pan-fry

Lamb & lettuce pan-fry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.5 out of 5.14 ratingsRate

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

Easily doubled

Easily halved

Keto

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How to make cauliflower rice

A star rating of 4.5 out of 5.48 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal465
fat37g
saturates20g
carbs3g
sugars1g
fibre1g
protein30g
salt0.8g

low

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

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A star rating of 4.5 out of 5.14 ratings

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