Lamb and lettuce pan-fry

For tonights dinner I made lamb and lettuce pan-fry, a recipe from the June 2007 of Good Food magazine, served with boiled potatoes.


I used diced lamb from my freezer that I bought from my butcher before Christmas instead of the neck fillets outlined in the recipe.  There were also frozen peas in my freezer and I had chicken stock cubes in, so all I had to buy was the baby gem lettuce. I bought a pack of 2 instead of 3.

Again in the interests of my new year, shed the pounds diet, I left out the butter and fried the lamb in fry lite.