Friday 15 August 2014

Lamb Steaks in Blue Cheese Sauce, Sautéed New Spuds, Salad and Garlic Stir Fry

Mrs Larry loves blue cheese sauce so instead of doing the old faithful beef steak I thought we would try it with lamb, and it worked! Salad quickly stir fried is delicious too, it doesn't have to be eaten raw and if it is just about to go soggy bung it in a wok rather than throw away. We also used leftover new potatoes that are simply delicious when crisped up in the wok. This is a quick, easy dinner with very little washing up.


Lamb steaks (or chops or cutlets)
Blue cheese. I used 150g of gorgonzola
Cheddar cheese
English mustard
1x Pot of cream
1x Bag of salad
New potatoes previously boiled
2x Garlic cloves, peeled and sliced


1. In a saucepan gently warm half the pot of cream (about 150ml) with a teaspoon of mustard.
2. Season and oil the lamb then put them in a hot wok for about 2 - 2.5 minutes each side. Remove and cover with foil.
3. Into the warm cream crumble in about 140g of blue cheese and a handful of grated cheddar.
4. Bung into the wok the precooked spuds and some more oil if needed. Cook until nicely browned then set aside.
5. Finally into the wok goes the salad and garlic. Keep it moving in the wok for about a minute, season if needed.
6. Pour any lamb juices into the cheese sauce.
7. Plate up!

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