Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vickys gaelic lamb, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious. Great recipe for Vickys Whipped Coconut & Pineapple Pops, GF DF EF SF NF. Little Dish - Toddler ready meals, Spaghetti and Meatballs Pasta Bolognese DF SF EF.
To begin with this particular recipe, we have to first prepare a few components. You can cook vickys gaelic lamb, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vickys Gaelic Lamb, GF DF EF SF NF:
- Get 350 grams lamb fillet, cut into 8 even slices or escalopes
- Prepare 1 tbsp freshly ground black pepper
- Prepare 2 tbsp sunflower spread / butter
- Get 2 tbsp Scottish whisky
- Prepare 1 tsp dijon mustard
- Make ready 4 tbsp soured coconut cream / créme fraîché
- Make ready to taste salt
- Prepare 500 g diced turnip
- Prepare 500 g white potatos, quartered
- Get Sunflower spread / butter
- Prepare Dash light cocout milk
- Make ready Salt & pepper
Instructions to make Vickys Gaelic Lamb, GF DF EF SF NF:
- Boil the turnip and potatoes in 2 seperate pans - the turnips need around 25 minutes. The potatoes need 15 - 20 minutes
- Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet
- Sprinkle the ground peppercorns over each
- 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
- Drain the potatoes, add a good knob of butter, salt and pepper. Mash and add enough milk so the mash is smooth. Keep warm
- 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
- Add the whisky to the frying pan and ignite to burn off the alcohol, shaking the pan until the flames subside
- Stir in the mustard & coconut cream / créme fraîché and season to taste with salt
- Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip
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