Best Spring Lamb Supper Recipes

SPRING LAMB SUPPER WITH BABY GEM, NEW POTATOES & PEAS

Spring Lamb Supper with Baby Gem, New Potatoes & Peas image

As winter comes to a close, celebrate the new season with this dish that is packed with all the flavors of spring.

Provided by Donal Skehan

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
8 lamb leg steaks
250 grams (9 ounces) new potatoes, halved
350 to 400 milliliters (1 1/2 to 1 3/4 cups) fresh chicken stock
20 grams (3/4 ounce) unsalted butter
3 baby gem lettuces, quartered
150 grams (5 ounces) frozen peas
2 teaspoons white wine vinegar
2 teaspoons Dijon mustard
Handful of flat-leaf parsley, finely chopped

Steps:

Heat the oil in a large frying pan over a medium-high heat. Season the lamb with salt and pepper and brown all over until just cooked, then remove to a plate and set aside.
Add the potatoes to the pan and pour in the stock so it just covers the potatoes; season with salt and pepper. Cover and cook for 10 minutes.
Remove the lid and add the butter, baby gem and peas. Fry in the buttery juices for 2 to 3 minutes, then add the vinegar and mustard. Return the lamb to the pan and cook for 1 to 2 minutes more to warm through. Serve sprinkled with the parsley.

SPRING LAMB SUPPER

Spring Lamb Supper image

Whenever I prepare brown rice, I fix a big batch so I have extra to make this quick dish during the week," explains Michelle Armistead of Marlboro, New Jersey. Tender lamb is tossed with summer squash, tomatoes and mushrooms.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless lamb, cut into cubes
2 teaspoons olive oil
2 cups thinly sliced yellow summer squash
1/2 pound fresh mushrooms, sliced
2 medium tomatoes, seeded and chopped
1/2 cup sliced green onions
3 cups cooked brown rice
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

In a large skillet, saute lamb in oil until no longer pink; remove from the skillet with a slotted spoon. In the same skillet, stir-fry the squash, mushrooms, tomatoes and onions for 2-3 minutes or until tender. Return lamb to the skillet. Stir in the rice and seasonings; cook and stir until heated through.

Nutrition Facts : Calories 376 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 659mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 27g protein.