Sliced Leg of Lamb on Mustard Mush
Ingredients
- 500g leg of lamb, meat sliced & seasoned
- 2 onions chopped
- 4 cloves garlic chopped
- 1 small carrot sliced
- 1 tbsp chopped fresh rosemary
- 1 glass red wine
- 3 bay leaves
- 2 medium sized tomatoes
- 300g tomato pulp
- Small bunch mint
- 2 tbsp crushed almonds
- 50ml olive oil
- 2 medium sized potatoes, peeled and diced
- 50ml Hanini Cooking Cream
- 1 tbsp Maille Wholegrain Mustard
- 1 knob butter
- 40g black eyed peas, soaked overnight in water (Or just use tinned)
Method
- Heat a large pan with little olive oil and butter and seal the lamb slices on both sides.
- Add in the onions, garlic, carrots and rosemary and continue to cook to brown the vegetables.
- Splash in the red wine and evaporate, followed by the tomato pulp and bay leaves.
- Cover and simmer on low heat or place in the oven at 165°C for 75minutes (add in the soaked black-eyed beans in the last 10-15
minutes of cooking time). - Meanwhile, blitz together the mint, almonds and olive oil into a paste, season well with salt and pepper and place in the fridge.
- Boil the potatoes in a pan of salted boiling water, drain and mash together with the mustard, butter and cream and season with salt and pepper.
- Serve the mash as a base with the braised lamb and its juices. Drizzle the mint dressing around to garnish.