Taste Of The Seasons

 Chutney Lamb Steaks

• 6 2.5cm thick boneless lamb steaks
• 1 tablespoon olive oil
• 425g can apricot or pear halves
• 4 tablespoons mango chutney
• 2-3 teaspoons lemon juice
• 2 tablespoons whole blanched almonds (optional)
• Cooked short grain or wild rice blend
• 400-500g baby spinach, rinsed

Cut steaks in half.

Heat a frying pan until hot and add oil.

Pan-fry steaks 3-4 minutes on each side.

Remove onto a plate and set aside.

Stir in choice of fruit (cut pears if used in half) including liquid into pan, stir in chutney, lemon juice and optional almonds.

Simmer for 5-8 minutes.

Return lamb and heat through. Serve with rice and pan-fried spinach cooked in a hot pan with an extra tablespoon olive oil, salt and pepper to taste until just tender or 'wilted'.

Serves 4

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305