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Recipe for :

Pan-fried Escalopes of Lamb with Leek Fool and new Potatoes
This is a Hub-UK recipe. Remember with most recipes you do not have to be precise with the ingredients - you would go mad otherwise and it would take away half the fun. At the end of the day the recipe is only a guide and you are the artist.

As a Welshman I felt I needed to contribute a recipe which would reflect my Welsh heritage and hopefully demonstrate that good food can come out of Wales!


Escalopes of lamb for 4 people (alternatively lamb chops or joint)

For the Fool:
4 leeks
4/6 cloves gralic
1 glass white wine
400 mls vegetable stock
2 tbsp chopped fresh mint
2 tbsp olive oil


Chop 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.

Remove 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.

Serve with minted new potatoes.

Serves 4