Cut: Leg
Serves: 4
Preparation time: 15 mins
Overall cooking time:
10-15 mins
Cooking method:
- Remove the lamb from the freezer and allow to thaw at room temperature for 1 hour.
- While it is still semi-frozen, place on a board and using a sharp knife, carefully slice very thinly, discarding the bone.
- Heat the oil in a large frying pan and fry the lamb in two batches over a high heat for 2-3 minutes until well browned, but still pink on the inside. Transfer to a plate.
- Melt the butter in the same pan and cook the onion, garlic and mushrooms for 5 minutes until the onion is softened and the mushrooms are lightly browned.
- Return the lamb to the pan, add the crème fraîche and
- Worcestershire sauce and warm through for 1-2 minutes, stirring.
- Season to taste with salt and pepper and garnish with fresh sage or parsley.
- Serve with freshly cooked rice, tossed with lots of chopped parsley.