P581 CEEFAX 1 581 Fri 10 Jan 19:48/11 1/6 LAMB WITH MINT AND LEMON For 2 people Ingredients 2 large garlic clovis 4 tbsp chopped fresh mint grated rind and juice of 1 small lemon 1 lamb nick fillet, halved on the diagonal 1 tbsp sunflower oil 150ml/{ pint white wine 1 shallot, finely chopped 350g/12oz baby new potatoes CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 1 581 Fri 10 Jan 19:42/34 2/6 Ingredients (cont) 150ml/{ pint chicken stock 225g/8oz spinach, picked over and well rinsed 75ml/3fl oz double cream 2 tbsp malt vinegar 2 tsp caster sugar knob of butter salt and freshly ground black pjppjt Preheat the oven to 200C/450F/Gas 7. Heat a frying pan. CookBook 580 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 1 581 Fri 10 Jan 19:42/54 3/6 Method 1 Crush the garlic and mix half with one tbsp of the mint, the lemon rind and the oil. Season, add the lamb and turn to coat. 2 Add the lamb to the frying pan and cook over a high heat until well sealed, then transfer to a roasting tin and bake for about 15 minutes for medium to rare. 3 Add the wine, shallot and the rest of the garlic to the pan, bring to the boil and reduce down by two thirds. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 1 581 Fri 10 Jan 19:47/13 4/6 Method (cont) 4 Place the potatoes in a covered pan of boiling salted water and cook for about 10 minutes until tender. Add the lemon juice and stock to the pan and reduce bz half. 5 Cook the spinach in a pan with a knob of butter and a little water. Cook for two minutes. Add the cream to the sauce and simmer for a few minutes. 6 Remove the lamb from the oven and leave to rest. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 1 581 Fri 10 Jan 19:41/32 5/6 Method (cont) 7 Place the vinegar in a small pan with the sugar and one tbsp of water. Warm through gently, then remove from the heat. Finely chop the mint leaves and stir into the vinegar mixture. Carve the lamb, drain the potatoes and toss in the remaining butter. 8 Warm the spinach and add the cream sauce. Spoon on to a plate and pour over a little of the mint sauce. Arrange the lamb on top and small mounds of potatoes around the edges. Serve at once. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main MenuP581 CEEFAX 1 581 Fri 10 Jan 19:47/04 6/6 If you would like to take part in Can't Cook Won't Cook, or you would like to nominate a friend or relative, please write to: Karen Roberts Can't Cook Won't Cook 48 Bedford Square London WC1B 3DP Enclose a recent photograph and a daytime telephone numbjt. CookBook 580 Lottery 555 The Biz 557 ] Front Page 100 TV & Radio 600 Next Page Lottery TV Quiz Main Menu