Easy braised lettuce and peas with lamb

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

Recipe «Easy braised lettuce and peas with lamb» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.