Shepherd lamb

Name: Shepherd lamb
Cook time: 25 min
Yield: 4

with cheesy mash and walnut pear salad

Ready in around 25 mins

RECIPE FACT:

The history of the domestic sheep goes back to between 11,000 and 9,000 BC, and the domestication of the wild mouflon in ancient Mesopotamia.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE MASH POTATO:

Heat 1 Tbsp of butter in a medium pot over a medium heat. Once melted add the steamed potatoes and the herb cream with ½ tsp salt. Cook for 4-5 mins until potato is heated right through. Add the grated cheese then mash with a wooden spoon or potato masher. Cover to keep warm.
2. TO PREPARE THE SALAD:

Core and slice the pear finely. Place into a salad bowl with the baby lettuce leaves and the toasted walnuts. Just before serving drizzle with olive oil and season with salt and pepper.
3. TO COOK THE SHEPHERD LAMB:

Heat a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the slow cooked lamb and cook for 4-5 mins turning often until heated through. Add the shepherd lamb sauce to the pan, bring up to a simmer and cook for 1-2 mins to warm through.
TO SERVE:

Spoon the mash potato onto plates and top with the shepherd lamb. Serve the pear salad on the side.