LAMB STEAKS WITH CREAMED SPINACH AND GARLIC

 

LAMB STEAKS WITH CREAMED SPINACH AND GARLIC  

Serves 2

3 Syns per serving

2 lean lamb steaks, all visible fat removed
200g bag of baby spinach leaves
100g Boursin Light with garlic and herbs - 6 Syns

Heat a non-stick frying pan and cook the chops for 4-6 minutes each side.
Transfer the steaks to a warm plate.
Toss the spinach into the hot pan and briskly stir for a couple of minutes, just to wilt the spinach. Reduce the heat and add as much or as little of the Boursin to taste, stirring until the cheese has melted into the spinach. Season with plenty of freshly ground black pepper.
Spoon the creamy spinach onto each warmed plate and top with a lamb steak.

Lovely served with mashed potato.
Lamb steaks can be eaten pink but, if you prefer it more well done, just allow a couple of extra minutes cooking time.
If you're not mad on spinach, this works just as well with finely sliced leeks.