Vickys Gaelic Lamb, Gluten, Dairy, Egg & Soy-Free

• 350 grams lamb fillet, cut into 8 even slices or escalopes
• 1 tbsp freshly ground black pepper
• 2 tbsp sunflower spread / butter
• 2 tbsp Scottish whisky
• 1 tsp dijon mustard
• 4 tbsp soured coconut cream / creme fraiche
• 1 salt to taste

1. Lay the lamb out on a chopping board and flatten with a rolling pin or meat mallet
2. Sprinkle the ground peppercorns over each
3. Melt the spread in a frying pan and cook the lamb for 3 minutes on each side or until done to your liking.
4. Set aside and keep warm
5. Add the whisky to the pan and ignite to burn off the alcohol, shaking the pan until the flames subside
6. Stir in the mustard & coconut cream / creme fraiche and season to taste with salt
7. Boil for a minute then spoon over the lamb, served on a bed of mashed potato and mashed turnip

lamb fillet, ground black pepper, sunflower, scottish whisky, mustard, coconut cream, salt

Taken from cookpad.com/us/recipes/360724-vickys-gaelic-lamb-gluten-dairy-egg-soy-free (may not work)