If you're stuck in a mid week meal rut, James has a great dish that will impress your friends and family yet is super simple to make, even after work or the school run!
Ingredients
Method: How to make Peppered lamb loin with spring greens
Remove any excess fat from the lamb and set aside. Mix the pepper, salt and cumin together on a plate and roll the lamb loin in the mix. Sear the lamb in a non-stick pan with a splash of oil, cooking on both sides for 3-4 minutes. Remove and rest on a plate loosely covered with tin foil for 5 minutes.
To make the sauce, boil the red wine with the jelly and reduce by half, then add stock and continue to simmer for a couple of minutes or until you have a sauce consistency.
Add the sliced potatoes to the lamb frying pan and colour on all sides (this will only take around 1 minute each side to cook), then drain.
For the spring greens, place half of the butter into a hot pan with a splash of water. Add all the greens and a pinch of salt, cover and steam on a high heat for 2 minutes then drain.
Stir the rosemary, remaining butter and some of the resting juices from the lamb into the sauce to finish.
Carve the lamb into slices and place on top of the greens and potatoes and then drizzle the sauce over.
