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Dinner | Meat

Lamb with champ and cabbage

A lovely comforting dish that will benefit you with vitamin B12, phosphorus, niacin (B3), vitamin C, vitamin A, pantothenic acid, essential amino acids and the omegas

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Lamb with champ and cabbage recipe
Serves:
4
Preparation:
20 Mins
Cooking:
20 Mins
High FODMAP:
Yes
Allergens:
Nuts, Milk, Lactose, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Lamb with champ and cabbage?

A lovely comforting dish that will benefit you with vitamin B12, phosphorus, niacin (B3), vitamin C, vitamin A, pantothenic acid, essential amino acids and the omegas

 

Ingredients

Method

Ingredients

Black pepper to taste nutritional information
Black pepper to taste
200g butter nutritional information
200g butter
85g/3oz chestnuts nutritional information
85g/3oz chestnuts
4 x 200g/7oz lamb loin steaks nutritional information
4 x 200g/7oz lamb loin steaks
10g/1 lamb stock cube made up with 300ml of boiling water nutritional information
10g/1 lamb stock cube made up with 300ml of boiling water
150ml/¼ pint full-fat milk nutritional information
150ml/¼ pint full-fat milk
15ml/1 tbsp olive oil nutritional information
15ml/1 tbsp olive oil
900g/2lb potatoes, peeled and chopped into chunks nutritional information
900g/2lb potatoes, peeled and chopped into chunks
Salt to taste nutritional information
Salt to taste
250g/1 small savoy cabbage, shredded nutritional information
250g/1 small savoy cabbage, shredded
50g/2 shallots, finely chopped nutritional information
50g/2 shallots, finely chopped
20g/1 bunch spring onions, trimmed and chopped nutritional information
20g/1 bunch spring onions, trimmed and chopped
175g/6oz smoked streaky bacon chopped nutritional information
175g/6oz smoked streaky bacon chopped
10g/1 tbsp of flour nutritional information
10g/1 tbsp of flour
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat the oven 200C/390F/Gas 6.
2) Cook the potatoes in a pan of boiling water for 15 minutes or until tender.
3) Meanwhile rub each lamb steak with olive oil, salt and pepper then fry for approximately 5 minutes until browned.
4) Put onto a baking dish and cook for 10 minutes. Remove and keep warm.
5) Heat 50g butter in a frying pan and fry the spring onions for 2 – 3 minutes.
6) Drain the potatoes and mash until smooth add the spring onions, the 100g butter and the milk. Season to taste.
7) Bring a pan of water to the boil and blanch the cabbage for 2 minutes. Drain well
8) In the pan used for the spring onions add the bacon and fry until crispy over a high heat.
9) Lower the heat and stir in the cabbage and chestnuts. Season to taste.
10) Add the remaining butter to the lamb pan with the flour. Stir for a few minutes removing any residue stuck to the pan.
11) Add the stock slowly whisking to prevent lumps, until you have the required consistency for your gravy.
12) Serve the lamb on a bed of cabbage with the champ on the side and a jug of gravy.

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