Eat Well Live Well with Gluten Intolerance: Gluten-Free Recipes and Tips by Susanna Holt

Author:Susanna Holt
Language: eng
Format: epub
ISBN: 9781628731088
Publisher: Skyhorse
Published: 2011-02-08T00:00:00+00:00

Meanwhile, cook the new potatoes in a large saucepan of boiling water for 12 minutes, or until tender. Drain.

In a small saucepan over high heat, bring the vegetable stock to the boil with the remaining crushed garlic clove. Add the peas and cook for 3 minutes. Remove from the heat and strain, reserving the stock. Put the peas, mint and reserved stock in a food processor. Blend until smooth, then season to taste.

Remove the lamb from the oven and allow to rest, covered, on a board for 5 minutes before slicing across the grain. Divide among four plates and serve with the boiled potatoes, pea and mint purée and roasted carrots.

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