Scotch Lamb Steak Recipe with Creamed Spinach and Garlic
2-4 Scotch Lamb gigot chops, bone in, approx. 200g (7oz) each
200g bag of baby spinach leaves
100g (3oz) soft cream cheese with garlic and herbs, i.e. Boursin
Freshly ground black pepper
1. Heat a non-stick frying pan and cook the chops for 4-6 minutes each side.
2. Transfer the steaks to a warm plate. Toss the spinach into the hot pan and briskly stir for a couple of minutes just to wilt the spinach. Reduce the heat and add as much or as little of the cream cheese to taste, stirring until the cheese has melted into the spinach. Season with plenty of freshly ground black pepper.
3. Spoon the creamy spinach onto a serving plate and top with the Scotch lamb steak.
Hints and Tips: Scotch lamb steaks can be enjoyed pink. Allow a couple of minutes extra cooking time if you prefer your Scotch Lamb more well done.
Not a garlic lover? Then simply use cream cheese with herbs or black pepper.
Substitute the spinach with 3 finely sliced leeks, cooked until softened – or use a combination of both. Lamb loves leeks too.
Enjoy this sauce with Scotch Lamb mini roasts for something a little different