garlic and leeks and sauté in pan for
2 - 3 minutes. Add white wine and vegetable
stock. Bring to the boil. Simmer for about 10
minutes until leeks are soft.
from heat and place ingredients from pan in
food processor together with fresh mint. Liquidise
- if too runny return to pan to reduce liquid
otherwise set aside to keep warm while you pan
fry your escalopes of lamb. Do these over a
high heat to brown on the outside but retain
pink colouring in the middle.
with minted new potatoes.