Lamb & lettuce pan-fry

• butter↗25g g
• lamb↗4

  neck fillets, cut into chunks

• handfuls frozen peas↗2
• chicken stock↗150ml ml
• Baby Gem lettuces↗3

  cut into quarters

Step-by-step instructions

1. 1

   Heat the butter in a frying pan until sizzling, then add the lamb. Season with salt, if you like, and pepper, then cook for 6-7 mins until browned on all sides. Scatter in the peas, pour in the stock, then bring up to a simmer and gently cook until the peas have defrosted.

2. 2

   Add the lettuce to the pan and simmer for a few mins until just starting to wilt, but still vibrant green. Serve scooped straight from the pan, with buttered new potatoes or cauliflower rice for a keto-friendly version.