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Reference to Serving 5-Star Vickys Gaelic Lamb, GF DF EF SF NF

Wishing to dine Vickys Gaelic Lamb, GF DF EF SF NF a top restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful procedures on cooking a Vickys Gaelic Lamb, GF DF EF SF NF like a famous chef made.

Vickys Gaelic Lamb, GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys gaelic lamb, gf df ef sf nf recipe. You can have vickys gaelic lamb, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you achieve it.

To prepare an unforgettable Vickys Gaelic Lamb, GF DF EF SF NF, here are the materials needed:

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

After readying the materials, next you are ready to cook your tasty Vickys Gaelic Lamb, GF DF EF SF NF by following the procedures on this section:

  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.

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific foods. It is best to run some.

Recipe : Vickys Gaelic Lamb, GF DF EF SF NF

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