Recipe for Minted Welsh Lamb Leg Steaks with Garden Pea Puree* 
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Yield:
2 servings
Ingredients:
Amount Ingredient
15 ml Waitrose Golden Caster Sugar, (1tbsp)
30 ml White wine vinegar, (2tbsp)
10 ml Fresh mint, roughly chopped (2tsp)
50 gm Butter, (1 3/4oz)
1 sm Onion, finely chopped
175 gm Waitrose Frozen Garden Peas, (6oz)
45 ml Waitrose Fresh Double Cream, (3tbsp)
1 pch sugar
Salt and freshly ground black pepper
75 ml Cold water, (5tbsp)
Instructions:
Instructions: Dissolve the caster sugar in the vinegar then boil for 2-3 minutes. Stir in the mint and leave to cool.

Melt half the butter in a pan, add the onion and cook gently for 5-6 minutes or until soft. Add the peas, cream, pinch of sugar, seasoning and water.

Bring to the boil and simmer for 8-10 minutes or until the peas are tender and the liquid has reduced by half. Process to a rough puree in a food processor, return to the pan and reheat gently while cooking the lamb.

Melt the remaining butter in a large frying pan. When hot, add the lamb and brown for 5-6 minutes on each side until cooked and tender.

Add the cooled mint sauce to the meat and juices and heat until rich and bubbling.

Serve one leg steak per person, spoon over the glaze and serve with the pea puree and minted new potatoes. Garnish with fresh sprigs of mint.

NOTES : Lamb and mint is a classic combination, and these lamb steaks served with pea puree would make an easy supper for two. New potatoes are the perfect summer accompaniment.

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