- 25g butter
- 4 lamb neck fillets, cut into chunks
- 2 handfuls frozen peas
- 150ml chicken stock
- 3 Baby Gem lettuces , cut into quarters
- STEP 1
Heat the butter in a frying pan until sizzling, then add the lamb. Season with salt, if you like, and pepper, then cook for 6-7 mins until browned on all sides. Scatter in the peas, pour in the stock, then bring up to a simmer and gently cook until the peas have defrosted.
- STEP 2
Add the lettuce to the pan and simmer for a few mins until just starting to wilt, but still vibrant green. Serve scooped straight from the pan, with buttered new potatoes.
Cooked lettuce is delicious, but if you overdo it, the lettuce will lose all its colour and vibrancy. Just a
few mins in simmering stock should be enough to cook it, but also to retain a slight ccrunch.