Easiest Way to Prepare Appetizing Vickys Gaelic Lamb, GF DF EF SF NF

Vickys Gaelic Lamb, GF DF EF SF NF.

You can have Vickys Gaelic Lamb, GF DF EF SF NF using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vickys Gaelic Lamb, GF DF EF SF NF

  1. It’s 350 grams of lamb fillet, cut into 8 even slices or escalopes.
  2. You need 1 tbsp of freshly ground black pepper.
  3. You need 2 tbsp of sunflower spread / butter.
  4. Prepare 2 tbsp of Scottish whisky.
  5. It’s 1 tsp of dijon mustard.
  6. Prepare 4 tbsp of soured coconut cream / créme fraîché.
  7. You need to taste of salt.
  8. It’s 500 g of diced turnip.
  9. You need 500 g of white potatos, quartered.
  10. You need of Sunflower spread / butter.
  11. It’s Dash of light cocout milk.
  12. It’s of Salt & pepper.

Vickys Gaelic Lamb, GF DF EF SF NF step by step

  1. Boil the turnip and potatoes in 2 seperate pans – the turnips need around 25 minutes. The potatoes need 15 – 20 minutes.
  2. Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet.
  3. Sprinkle the ground peppercorns over each.
  4. Drain the turnips, add a small knob of butter, some salt, black pepper and a dash of ground nutmeg to taste. Mash well and keep warm.
  5. Drain the potatoes, add a good knob of butter, salt and pepper. Mash and add enough milk so the mash is smooth. Keep warm.
  6. Melt the spread in a frying pan and cook the lamb for 3 minutes on each side or until done to your liking. Set aside and keep warm.
  7. Add the whisky to the frying pan and ignite to burn off the alcohol, shaking the pan until the flames subside.
  8. Stir in the mustard & coconut cream / créme fraîché and season to taste with salt.
  9. Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip.

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

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