Today’s recipe features Welsh lamb leg steaks. It is served with a creamy-like mash, but much better for weight-loss surgery patients because it is made from chick peas rather than potato. Try it, it makes a most welcome and flavoursome change.
Lamb Steaks with Chick Pea Mash
2 x 150g lamb leg steaks, trimmed of fat
600ml vegetable stock
410g can chick peas, drained
1/2 tsp ground turmeric
juice of 1/2 lemon
20g pack fresh flat-leafed parsley, chopped
salt and freshly ground black pepper
1. Preheat the grill and cook the lamb steaks for 6-8 minutes each side until cooked through (or less if you prefer your lamb pink). Transfer to a warm plate, cover and leave to rest for 5 minutes.
2. Meanwhile, put the stock, chick peas and turmeric in a pan and simmer for 5 minutes. Drain and mash or whizz in a blender to produce a mash with a coarse texture. Stir in the lemon juice, parsley and salt and pepper to taste.
3. Serve the lamb with the chick pea mash and a little green salad if liked.
WLS PORTION: 1/2
Image courtesy of Waitrose, where more than 5,000 recipes can be viewed at www.waitrose.com