Vickys Gaelic Lamb, Gluten, Dairy, Egg & Soy-Free

1. 1

   Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet

2. 2

   Sprinkle the ground peppercorns over each

3. 3

   Melt the spread in a frying pan and cook the lamb for 3 minutes on each side or until done to your liking.

4. 4

   Set aside and keep warm

5. 5

   Add the whisky to the pan and ignite to burn off the alcohol, shaking the pan until the flames subside

6. 6

   Stir in the mustard & coconut cream / creme fraiche and season to taste with salt

7. 7

   Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip

No nutritional information available.

No additional tips available.