#LambForStAndrewsDay – Scotch Lamb wrap with squashed garlic peas
We’re working with school across the country to get pupils eating nutritious and exciting Scotch Lamb recipes, and here’s the second one! Wraps; garlic; peas; Scotch Lamb – what’s not to love? Packed with protein, fibre, b vitamins and zinc, it’s a great meal to get the tastebuds tingling and the brainwaves flowing.
Put on a clean apron and wash your hands thoroughly. Put the lamb on a chopping board. Carefully trim away any fat from the edges of the steaks and then slice the meat into thin strips about 1.5cm wide across the grain.
Put the lamb into a bowl and mix in the ground coriander and a little seasoning. Put to one side.
Peel the skin from the garlic and cut in quarters. Quarter fill a small saucepan with water. Add a pinch of salt and put the lid on.
Heat the water until it is boiling then add the frozen peas and garlic and heat until the water is boiling again.
Put a sieve or colander over a heatproof bowl and drain the peas and garlic, catching the cooking water in the bowl. Shake the peas well and tip into another bowl.
Use a potato masher or fork to squash the peas and garlic, adding 2tbsp cooking water to help soften the mixture. Cover the bowl with foil and put to one side.
Heat the oil in a frying pan until hot. Add the lamb and stir fry carefully and quickly using a wooden spoon for 4-5 minutes, until the lamb is brown all over and just cooked through.
Lift the lamb out of the pan using a draining spoon on to a plate lined with kitchen paper. Rip the coriander up with your fingers and sprinkle over the lamb.
Spread the wrap with the squashed peas and garlic, top with lamb and fold up.
To serve, slice in half and serve whilst still warm. Delicious accompanied with sweet chilli sauce, chutney or tomato ketchup and crunchy salad.