This is a Jamie Oliver inspired dish which I have slightly tweaked and which is quick, easy and ideal to serve up during the festive season if you can’t be bothered with all the usual trimmings – it is “no-fuss” and looks great when served
We don’t use a leg of lamb but rather lamb fillet or lamb backstrap – both are cooked very quickly, then rested and ready to eat and so yummy and tender. If you can’t find either of these cuts of lamb at your butcher or supermarket, use lamb rump which is another lovely cut
Baby potatoes, the waxy ones, and peas pair so well together and steamed snow peas adds another vibrant green as well as a beautiful fresh addition. Final touches are basil, mint or balsamic glaze and pesto (if you are not a pesto fan, mint jelly also works well. Final option is your favourite salad leaves – if you can find some beetroot leaves as part of the salad greens, they are so colourful as well as being great to eat
There you go, too easy and so festive if you are serving this dish during the festive season – I actually love it all year round. All cooked in just over 20 minutes!
700 gms baby new potatoes – Baby Perlas in a 700 gm packet are ideal
250 gms frozen peas – I love the baby peas and for this recipe the minted ones work really well
600 gms of lamb fillet (if you can get it) or lamb backstrap –if neither is available at your butchers or supermarket use lamb rump
Red wine vinegar -dash
5-6 sprigs of fresh basil
2 heaped tablespoons of pesto. If you don’t like pesto, you can use some mint jelly or balsamic glaze if you prefer– did you know that basil and mint are from the same food family, there you go!
2 packets snow peas
Salad greens (optional)