Like so many others, our family loves a traditional Sunday lunch and until the weather gets really toasty warm, we always think we’re missing out if something light is suggested as an alternative. So, as we haven’t had any lamb for ages, I thought I would roast off a rack of lamb (very very pink naturellement). Am going to serve with buttered new potatoes and this vegetable dish I discovered on Channel4.com website.
3 Little Gem lettuces
2 small leeks, trimmed, washed and sliced thinly
750g frozen peas
Tbsp chopped fresh mint leaves
Cut each lettuce lengthways into six wedges.
Melt half the butter in a deep saute pan, add the leeks and cook gently for two mins or until softened.
Add the lettuces and cook for 1 – 2 mins until they begin to wilt.
Add the peas and 100ml water and season.
Simmer for 3 – 4 mins, stirring, until the peas are warmed through and about half the liquid has evaporated.
Dot over the remaining butter, sprinkle with the mint and shake the pan briefly.
Serve with those very pink, very delicious lamb cutlets and a good dollop of redcurrant jelly.