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Irish cider lamb

Name: Irish cider lamb
Cook time: 25 min
Yield: 4

with honey roast vegetables and buttered leeks

Ready in around 25 mins

RECIPE FACT:

The first recorded reference to cider dates back to Julius Caesar's first attempt to invade Britain in 55 BCE where he found the native Celts fermenting crabapples.

Nutritional Info:

Energy: 2,302kJ (550kcal)
Protein: 34g
Carbohydate: 51g
Sugars: 29g
Fat, total:24g
Saturated:12g
Sodium:467mg
Contains:Milk, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Peel the carrots and the parsnips. Cut them in half lengthways, then cut into 1 cm halfmoons on the diagonal. Empty the bag of steamed potatoes onto the tray, then add the carrot and parsnip. Drizzle with oil and season with salt and pepper then cook in the oven for 16-17 mins. Pour the honey thyme glaze over the vegetables, then cook for a further 4-5 mins. Remove the parsley leaves discarding their stalks then chop finely.
2. TO COOK THE LAMB STEAK:
Remove the lamb steaks from their packaging and pat dry with a paper towel. Season with salt and pepper. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the steaks and cook on each side for 2-3 mins for medium rare - a little longer for well done. Remove from the pan, cover and rest for a few mins before slicing.
3. TO COOK THE LEEKS :
Wipe out the pan and place back over a medium-high heat. Add a tbsp of butter and cook until melted, add the sliced leeks, season with salt and pepper and cook for 2-3 mins until soft.
4. TO WARM THE SAUCE :
Microwave option (preferred): Remove the lid from the Irish cider sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the Irish cider sauce into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:
Divide the honey-roasted vegetables and buttered leeks between plates. Top with the sliced lamb, spoon over the Irish cider sauce, and finish with a sprinkle of chopped parsley.