Title: Richard's Transatlantic Lamb
Categories: Ready, Steady, Cook
Yield: 2 servings

4 Lamb escallopes
1 tb Vegetable oil
1 tb Olive oil
1 Clove garlic; chopped
250 g Spinach; rinsed and stalks
; removed
2 sl Bread
55 g Cheddar; grated
125 ml Beer
3 ts Wholegrain mustard
1 Egg
25 g Butter
1 ds Worcestershire sauce
1 dr Tabasco
2 tb Double cream
1 Kiwi fruit; cut in half and
; sprig of
Fresh mint; to garnish
Fresh chives; to garnish
Salt and pepper

--------------------------------FOR THE FOOL--------------------------------
150 ml Double cream
1 Kiwi fruit; peeled and
-chopped
Popcorn and fresh mint
-sprig; to decorate

Preheat the grill to high.

1 Heat a griddle pan. Season two pieces of the lamb with pepper and drizzle
over the vegetable oil. Add to the pan and cook to taste. Serve garnished
with the kiwi fruit halves and mint sprig.

2 Heat the olive oil in a saute pan. Add the garlic and spinach, cover the
pan with a lid and cook for about 2-3 minutes, shaking the pan
occasionally, until the spinach is wilted. Then drain the spinach.

3 For the Welsh Rarebit: Toast the bread under the grill on one side until

golden. Place the grated cheese in a bowl, add 1 tbsp beer, 1 tsp mustard,
season and mix together. Add the egg and 15g/ 1/2oz butter and mix again.

4 Spread half of the spinach on the untoasted sides of the bread and spoon

on some of the cheese mixture. Place under the grill again and cook until

melted and golden. Serve garnished with the chives.

5 For the Stir-Fried Lamb: Mix the remaining beer with the Worcestershire
sauce, Tabasco, 2 tsp mustard and season. Cut the remaining lamb into
strips and add to the mixture. Leave to marinate for a few minutes.

6 Heat 15g/ 1/2oz butter in a frying pan. Remove the lamb from the marinade
and shake off the excess. Add to the pan and stir-fry for 3-4 minutes, or
until cooked to taste. Add 2 tbsp marinade and cream to the pan and simmer
to reduce.

7 Pile the remaining spinach onto a plate and sit the stir-fried lamb on
top.

8 For the Fool: Whisk the cream until soft peaks, add the chopped kiwi
fruit and fold in. Spoon into a sundae glass, decorate with popcorn and a

mint sprig.

Converted by MC_Buster.

NOTES : Chef - Patrick Anthony

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.