I feel as though I’m finally getting my rhythm going again and getting back to being able to produce recipes on a more regular basis.
Life just seems to get in the way and it’s really important to find the time to do what you really enjoy. After all, you only get one life to live.
For me it’s always been about enjoying time with my family and friends, keeping fit and eating great-tasting dishes that are also on the healthy side.
Today I’ve produced a pretty straightforward dish that is very easy to put together and I’ve teamed up with Gold Standard Nutrition and their pulled meats once more, this time it’s Pulled Lamb.
Lamb and mint are a classic flavour pairing but combined with a little chilli really does go a long way.
What I love about GSN’s pulled meats is that they’re already cooked. There’s no waiting by the oven for 2-3 hours whilst you slow cook a lamb or pork shoulder, the convenience is perfect for my busy lifestyle.
So I hope you enjoy the dish, let me know your thoughts as always and definitely go check out the Gold Standard Nutrition website for a great choice of ingredients.
- 6 New Potatoes (evenly cut into ½cm circles)
500g Gold Standard Nutrition's Pulled Lamb
- 1 teaspoon Dried Mint
- 1 teaspoon Crushed Chillies
- 1 teaspoon Paprika
- Olive Oil
- 1 Onion (sliced)
- 1 Garlic Clove (finely sliced)
- Frozen Peas
- 2 tablespoons Chilli Sauce
- Start by par-boiling the new potatoes by covering them with boiling water on a medium-high heat. Boil them for 10 minutes.
- Pre-heat the oven to 180C (conventional) or 160C (fan-assisted).
- Prepare the lamb by unpacking and spreading it into a small, oven-proof dish.
- Add the dried mint, crushed chillies and paprika, then place into the oven for 10 minutes.
- Whilst the lamb is cooking place a large frying pan on a medium heat with some olive oil.
- Once the pan is hot add the sliced onion and garlic and cook for 1 minute.
- Using a colander or sieve, carefully drain the sliced potatoes and then place them into the frying pan, turning regularly so they are cooked evenly. Cook for 8-10 minutes.
- Meanwhile boil the frozen peas and broccoli in a separate saucepan.
- Remove the lamb from the oven and add the chilli sauce, then mix it thoroughly.
- Drain the peas and broccoli and add them to the frying pan with the cooked potatoes and onions, then place into a large enough bowl along with a portion of the pulled lamb and serve.