Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys gaelic lamb, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Gaelic Lamb, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Vickys Gaelic Lamb, GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have vickys gaelic lamb, gf df ef sf nf using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Gaelic Lamb, GF DF EF SF NF:

1. Take 350 grams lamb fillet, cut into 8 even slices or escalopes
2. Get 1 tbsp freshly ground black pepper
3. Prepare 2 tbsp sunflower spread / butter
4. Prepare 2 tbsp Scottish whisky
5. Make ready 1 tsp dijon mustard
6. Take 4 tbsp soured coconut cream / créme fraîché
7. Prepare to taste salt
8. Make ready 500 g diced turnip
9. Get 500 g white potatos, quartered
10. Get Sunflower spread / butter
11. Prepare Dash light cocout milk
12. Take Salt & pepper

Instructions to make Vickys Gaelic Lamb, GF DF EF SF NF:

1. Boil the turnip and potatoes in 2 seperate pans - the turnips need around 25 minutes. The potatoes need 15 - 20 minutes
2. Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet
3. Sprinkle the ground peppercorns over each
4. Drain the turnips, add a small knob of butter, some salt, black pepper and a dash of ground nutmeg to taste. Mash well and keep warm
5. Drain the potatoes, add a good knob of butter, salt and pepper. Mash and add enough milk so the mash is smooth. Keep warm
6. Melt the spread in a frying pan and cook the lamb for 3 minutes on each side or until done to your liking. Set aside and keep warm
7. Add the whisky to the frying pan and ignite to burn off the alcohol, shaking the pan until the flames subside
8. Stir in the mustard & coconut cream / créme fraîché and season to taste with salt
9. Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip

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