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Donal Skehan
Braised One Pan Lamb with Baby Gem, Mint & Peas | DonalSkehan.com
  • real-time-recipes

Braised One Pan Lamb with Baby Gem, Mint & Peas

November 12

My Mums roast lamb was always a dish I craved and this Braised One Pan Lamb with Baby Gem, Mint & Peas is a simple twist to a classic when time is of the essence.  It is easy to execute and only takes a handful of ingredients on a busy weekday evening.  The tender lamb leg steaks cook quickly, and the addition of fresh mint elevates the dish with a refreshing twist.  The beauty of this recipe lies in its one-pan approach-minimal clean-up and maximum taste!

  • serves Serves 4
  • time 25 mins

Method

  1. 1. First, place a large frying pan that has a lid onto a medium-high heat. Season the lamb generously and fry for 1 min each side, then continue to cook for 2 more mins on each side.
  2. 2. Whilst the lamb is cooking, quarter your baby gem through the root.
  3. 3. Remove the lamb from the pan and set aside.Add the butter to the same pan, along with the peas.
  4. 4. Meanwhile. roughly chop your mint leaves.
  5. 5. Add the stock to the pan and bring to the boil before adding in the drained cannellini beans. Stir in half of your chopped mint and allow everything to bubble rapidly for about 5 minutes.
  6. 6. Add the little gem on top of the liquid and place the lamb steaks back into the pan then add a lid to your pot and allow everything to warm through for about 3 minutes.
  7. 7. Finally, remove the lamb from the pan and serve everything else into bowls. Thinly slice the lamb and serve on top of the braise with some extra mint scattered on top, a good glug of olive oil and some lemon zest if you have it.

Ingredients

4 boneless lamb leg steaks (about 1.3 lbs)

2 tablespoons butter

2 heads baby gem lettuce

7 oz frozen peas (about 1 cup)

1 ¼ cups chicken or vegetable stock

2 cans (14 oz each) cannellini beans, drained

Handful of fresh mint (about ¼ cup chopped)

Olive oil (to taste)

Sea salt and freshly ground black pepper (to taste)

Zest of 1 lemon (optional)

 

4 boneless lamb leg steaks, about 600g

2 tbsps butter

2 heads baby gem

200g frozen peas

300ml chicken or vegetable stock

2 x 400g tins cannellini beans

Handful of fresh mint

Olive oil

Sea salt and freshly ground black pepper

Zest of a lemon, optional