Easy braised lettuce and peas with lamb

Cooking Meat Easy braised lettuce and peas with lamb

This braised lettuce is a great side and goes well with pork chops and chicken, too.

Lables: Low carb Lower gi Egg free Fish free Lactose free Peanut free Shellfish free Tree nut free
  1. Heat butter and 1 tablespoon oil in a large, non-stick frying pan over medium heat until butter has melted. Add leek. Cook for 3 to 4 minutes or until softened but not browned. Add garlic. Cook for 1 minute or until fragrant.
  2. Add stock. Bring to the boil. Add peas. Return to the boil. Reduce heat to low. Add lettuce. Cook for 2 minutes or until lettuce just starts to wilt (see note). Season with salt and pepper. Sprinkle with mint.
  3. Meanwhile, heat a chargrill pan over medium-high heat. Drizzle lamb with remaining oil and season with salt and pepper. Cook for 3 to 4 minutes each side, for medium or until cooked to your liking. Transfer to a plate. Cover. Rest for 5 minutes.
  4. Serve braised lettuce with lamb chops and crusty bread.

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20g butter
2 tbsp olive oil
1 leek, trimmed, halved, washed, sliced
2 garlic cloves, crushed
1 cup Massel chicken style liquid stock
1/2 cup frozen peas
1/2 iceberg lettuce, cut into thin wedges
1 tbsp roughly chopped fresh mint leaves
4 lamb forequarter chops, trimmed
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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