Our whole family love lamb, so I decided to perk it up a little with a rich and sticky sauce. A change from roasting it or making a curry!
Serves
4 to 6
8 pieces of fillet neck lamb
Bunch of spring onions, washed
and finely chopped
Half a cucumber, washed and cut
into large chunks
Olive oil
Baby tomatoes
Oregano....1 tablespoon
Kikkoman soy sauce......2 tablespoons ( www.kikkoman.co.uk )
A splash of good quality balsamic vinegar
A dessert spoon of good quality honey
Salt and pepper to taste
To
serve: mashed potato with half of the
spring onions, German mustard, cream and butter.......any dark green vegetable
such as purple sprouting broccoli, asparagus, green beans.
In
a large frying pan, heat some olive oil, just enough to seal the lamb. Add the lamb and cook for about 2 minutes
until the meat is sealed. Remove with a
slotted spoon on to a plate and set aside.
Put half the spring onions in the oil and cook until translucent. Add the cucumber, baby tomatoes, oregano, soy sauce, balsamic vinegar, honey, salt and pepper to taste. Continue to cook for about 2 minutes to amalgamate the ingredients.
Put half the spring onions in the oil and cook until translucent. Add the cucumber, baby tomatoes, oregano, soy sauce, balsamic vinegar, honey, salt and pepper to taste. Continue to cook for about 2 minutes to amalgamate the ingredients.
Transfer
the meat to an oven proof dish with lid and pour over the ingredients from the frying
pan. Lay half the green vegetables in
the tray. Cook in an oven preheated to
180C for 20 minutes (rare) or 25 minutes (medium).
Serve
with the creamy mashed potatoes and the other half of the green vegetables,
gently steamed with a little salt.
