Lamb with Tomatoes and Coconut (2)

A midweek meal from Nigel Slater.

Lamb with Tomatoes and Coconut (2)
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Lamb with Tomatoes and Coconut (2)
Print Recipe
  1. Season the lamb with salt and black pepper. Heat the olive oil in a shallow pan and brown the lamb evenly on all sides.
  2. Add the cherry tomatoes to the pan and leave to cook with the lamb for about 7 minutes until they start to burst. Now crush roughly into the pan juices with a fork.
  3. Grate in the coconut cream and continue cooking for 5 minutes. Check the progress of the lamb- when it is done to your liking remove from the heat, cover with foil and leave to rest. Keep the sauce warm.
  4. Cut the lamb into thick slices, add the coriander leaves to the sauce and season lightly with black pepper. Divide the lamb between two plates and serve with the sauce.
  5. If you like you can return the lamb to the pan when you have sliced it and fold it into the sauce, then cook for 4-5 minutes more. You could also add some very finely chopped chilli at the same time as the tomato for a spicier dish, and at the same time add some mint along with the coriander.
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