Vickys Gaelic Lamb, GF DF EF SF NF
Vickys Gaelic Lamb, GF DF EF SF NF

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys gaelic lamb, gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Vickys Gaelic Lamb, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Vickys Gaelic Lamb, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys gaelic lamb, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Gaelic Lamb, GF DF EF SF NF:
  1. Get 350 grams lamb fillet, cut into 8 even slices or escalopes
  2. Prepare 1 tbsp freshly ground black pepper
  3. Make ready 2 tbsp sunflower spread / butter
  4. Take 2 tbsp Scottish whisky
  5. Prepare 1 tsp dijon mustard
  6. Get 4 tbsp soured coconut cream / créme fraîché
  7. Get to taste salt
  8. Take 500 g diced turnip
  9. Prepare 500 g white potatos, quartered
  10. Take Sunflower spread / butter
  11. Prepare Dash light cocout milk
  12. Make ready Salt & pepper
Steps to make Vickys Gaelic Lamb, GF DF EF SF NF:
  1. Boil the turnip and potatoes in 2 seperate pans - the turnips need around 25 minutes. The potatoes need 15 - 20 minutes
  2. Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet
  3. Sprinkle the ground peppercorns over each
  4. Drain the turnips, add a small knob of butter, some salt, black pepper and a dash of ground nutmeg to taste. Mash well and keep warm
  5. Drain the potatoes, add a good knob of butter, salt and pepper. Mash and add enough milk so the mash is smooth. Keep warm
  6. Melt the spread in a frying pan and cook the lamb for 3 minutes on each side or until done to your liking. Set aside and keep warm
  7. Add the whisky to the frying pan and ignite to burn off the alcohol, shaking the pan until the flames subside
  8. Stir in the mustard & coconut cream / créme fraîché and season to taste with salt
  9. Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip

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