We love a good Sunday roast in our house, and we love winter comfort food. And we absolutely adore trying new recipes and experimenting with food.
So when we found this Mustard Lamb and Irish Mash recipe in Jamie’s 15 minute meals book, we knew we had to try it! (FYI I bought this as a Christmas present for Dann as we adore the show on Food Network) You can also see the original recipe with no amendments here.
I’ll start off by saying that these recipes absolutely never take 15 minutes. As you’ll have seen in this test post, Jamie has to be a food magician to get it all done in 15 minutes. But they are perfectly doable in half an hour. And that is just fine by me.
So back to the food…
Food processor – this is a must!
For the Mash
3 leeks (we used baby leeks as we had run out of normal leeks)
Semi-skimmed milk (we actually used the last of the Christmas double cream)
1 whole nutmeg (we didn’t bother!)
Knob of butter (optional, but mash needs butter right?!)
We also added 4 cabbage leaves to the mix as we didn’t have enough leek
For the lamb
400g lamb neck fillet
2 tsp English mustard powder (we just used English mustard which worked fine)
Rapeseed oil (we used olive oil as we don’t keep rapeseed in the house)
1 heaped tbsp plain flour
2 heaped tsp mint sauce
We teamed up to do this!
Split leeks lengthways, rinse, and thinkly slice with the potatoes in the food processor (this is fun!), put in a pan with salt and boiling water and boil hard until tender. Drain when done. We also added the cabbage to the processor at this stage. Fold the leaves over on themselves and push in.
Open out the lamb neck by scoring down lengthways. Sprinkle with salt, pepper and mustard powder, then place in the frying pan with a tablespoon of oil. Dann rubbed the mustard into the meat instead of the powder.
Mash the drained potatoes and leeks (and cabbage), season to taste and add butter, milk (or cream) and nutmeg as required. It’s ready to be served.
Transfer the lamb to a plate, then stir flour into the lamb pan, followed by the cider. Pour in any lamb resting juices, and add mint sauce, then bring to the boil.
Slice the lamb and serve with the Mash and gravy, and any additional veggies you like or the salad that the book recommends.
A unique and truly comforting Sunday dinner, and oh my gosh was it yummy!