Jersey Royal & Mint Lamb with Cider Reduction

A lean and flavourful lamb dish featuring Jersey Royals, fresh mint, and a tangy cider reduction. High in protein and low in fat, showcasing the best of Jersey's produce.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

580 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.50/serving

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Chicken•Beef•Lamb

Occasion:

Weekend Cooking

Dietary:

Gluten-Free•Dairy-Free•High-Protein

Mood:

Light & Fresh•Healthy

Ingredients

Servings

600gLamb Leg Steaks(Trimmed of excess fat)

£9.00

750gJersey Royal Potatoes(New potatoes, scrubbed but not peeled)

£2.50

0.3cupFresh Mint(Chopped, plus extra sprigs for garnish)

£1.00

2clovescloves Garlic(Minced)

£0.20

4stalksstalks Spring Onions(Finely sliced)

£0.75

250mlJersey Cider(Dry cider)

£2.00

100mlChicken Stock(Low sodium)

£0.20

1tbspOlive Oil

£0.15

to tasteto taste Salt

£0.60

to tasteto taste Black Pepper(Freshly ground)

£1.50

1tbspLemon Juice(Freshly squeezed)

£0.10

Total Cost

£18.00

£4.50 per serving

Instructions

1.
Preheat oven to 200°C (180°C fan/Gas Mark 6).
2.
In a saucepan, boil the Jersey Royal potatoes until tender, about 15-20 minutes. Drain and set aside.
3.
While the potatoes are cooking, prepare the lamb. Season the lamb leg steaks with salt and pepper.
4.
Heat the olive oil in a large skillet over medium-high heat. Sear the lamb steaks for 2-3 minutes per side, until browned. Remove from skillet and set aside.
5.
In the same skillet, add the minced garlic and spring onions and sauté for 1 minute until fragrant.
6.
Add the Jersey cider to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the cider by half, about 5-7 minutes.
7.
Add the chicken stock to the cider reduction and continue to simmer for another 5 minutes, until the sauce thickens slightly. Stir in lemon juice.
8.
Place the cooked Jersey Royal potatoes on a baking sheet. Lightly crush them with a fork.
9.
Place the seared lamb steaks on top of the crushed potatoes on the baking sheet.
10.
Pour the cider reduction sauce over the lamb and potatoes.
11.
Bake in the preheated oven for 15-20 minutes, or until the lamb reaches an internal temperature of 57°C (135°F) for medium-rare, 63°C (145°F) for medium.
12.
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh mint sprigs.

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My Notes

Nutrition Information

Nutrition per serving (425g)

580 kcal / 2427 kJ

Carbs

40g

15% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For extra flavour, marinate the lamb in a mixture of olive oil, garlic, and rosemary for at least 30 minutes before cooking.

Don't overcrowd the skillet when searing the lamb; cook in batches if necessary to ensure proper browning.

If the cider reduction becomes too thick, add a splash of water or stock to thin it out.

Ensure the lamb is rested before serving to allow the juices to redistribute, resulting in a more tender and flavourful steak.

Cooking Equipment

Large skillet or frying pan

Saucepan

Baking sheet

Mixing bowl

Meat thermometer

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Jersey Crab Salad with Asparagus and Lemon Vinaigrette

A light and refreshing starter featuring Jersey crab meat and asparagus, dressed with a vibrant lemon vinaigrette. Perfect as a palate cleanser before a richer main course like roasted lamb.

23 minutes

4 servings

Easy

"The delicate sweetness of Jersey crab meat and asparagus provides a refreshing counterpoint to the richness of the lamb. The light lemon vinaigrette echoes the acidity of the cider reduction, cleansing the palate and preparing it for the main course while maintaining a healthy and fresh feel."

Dessert

Jersey Black Butter & Apple Crumble with Oat Topping

A comforting apple crumble elevated with Jersey Black Butter, creating a delicious dessert that perfectly complements a savory lamb dish.

45 minutes