New English Kitchen: Changing the Way You Shop, Cook and Eat
Lamb in a Pan with Peas, Mint, and Butter
Page 205
Cuisine: English/Scottish | Course Type: Main Courses
(1 review)
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I'd never considered stir-fry as a British dish, but this quick and satisfying preparation is exactly that. It's next to the page about using "cheaper cuts", but this was a nice way to put a dent in a leftover leg of lamb. (A different kind of frugality, I suppose.)
The cooking liquid can be either white wine or meat broth. I picked white wine, and I think the acidity helped cut the oiliness of the dish.
Not a dish I see myself buying lamb to make, but certainly a dish I'll put into the rotation to use up leftovers.
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