Lamb, Mint Sauce, Gravy… What’s not to like, this one is dead simple and so satisfying.
- 2 Lamb Rump Steaks
- 1 Beef Stock Cube
- 50g Savoy Cabbage
- 3 New Potatoes
- Gravy Granules
- 2 tsp Mint Sauce
Season the lamb well and pan fry on either side for about 2 minutes then transfer to the oven and cook for 10 minutes at 180c.
While the lamb cooks, shred the cabbage and boil for a couple of minutes. For the potatoes cut them in half and then in a deep fryer cook until crispy and golden brown.
If you don’t have a deep fryer roast them in a little oil for half an hour in a hot oven and you’ll get the same result.
Finally in a saucepan, add the oxo and mint sauce add 150ml water, stir and add gravy granules to thicken the sauce to your preferred thickness.