Preparation / Directions:
I made the sauce in the pan in which I had just fried the lamb so as to get the flavour of the crispy bits. Remove zest from orange, cut into fine strips and measure about one tablespoon. Juice the orange and put the juice into the pan. Add the zest and heat until boiling. Add the stock and mustard and stir until well blended. Season to taste with pepper. Mix the cornflour to a thin paste with water, add to the pan and stir until thickened.
Wasabi mashed potatoes (the best mashed potatoes in the world - these are really fantastic - with thanks to Dan Graham for the garlic mashed potato recipe which spawned this one)
As many potatoes as you need One clove of garlic per medium potato Butter and milk for mashing Wasabi paste
Boil potatoes and garlic until potatoes are tender. Drain. Add butter,
milk and wasabi. Beat with an electric mixer until smooth. Taste and add more wasabi if necessary. Scoff the whole lot straight from the pan :-).
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