Minted cider lamb

Name: Minted cider lamb
Cuisine: British
Ingredients: 400 g diced lamb; 1 tbsp Dijon mustard; 2 tbsp olive oil; 4-5 good sized potatoes; 1 leek; 300 ml cider; 1 tbsp mint sauce; 1 tbsp flour; leaves Salad; Cucumber (sliced); Spring onion (sliced); Cider vinegar; Fresh mint leaves (finely chopped)

kitanax @cook_3505880

Colchester, Essex

Lovely heartwarming comfort dish

kitanax @cook_3505880

Colchester, Essex

Lovely heartwarming comfort dish

Saved

Ingredients

400 gdiced lamb
1 tbspDijon mustard
2 tbspolive oil
4-5good sized potatoes
1leek
300 mlcider
1 tbspmint sauce
1 tbspflour
leavesSalad
Cucumber (sliced)
Spring onion (sliced)
Cider vinegar
Fresh mint leaves (finely chopped)

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Steps

1

Marinate lamb in olive oil and Dijon mustard for 1 hour in fridge
2

In a saucepan Peel, chop and boil potatoes until soft, in a seperate pan finely slice leek and cook in a little oil until softened and has a bit of colour. Mash potatoes with a little butter and seasoning to taste then mix the leeks into the mash.
3

Fry lamb in a hot frying pan until cooked as desired, take lamb out into a separate dish and allow to rest. Keep juices in frying pan.
4

Add flour and pan juices into a small saucepan and mix with a whisk, then add mint sauce and cider. Continue to mix until thickened. Add any juices that have come from resting lamb as well.
5

Serve salad drizzled with cider vinegar and garnished with mint leaves along with the mashed potato lamb on top then covered in the sauce 👌