sea salt and freshly-cracked black pepper to taste
Place the hazelnuts in the ActiFry, close the lid and cook for on manual mode at 160C for 10 minutes. Remove the hazelnuts from the ActiFry, and set them aside.
In a large bowl, mix the lamb strips with the hazelnut oil, and season generously with sea salt and freshly cracked black pepper.
Place the mint leaves, followed by the seasoned lamb on the handle side of the ActiFry pan, and scatter the toasted hazelnuts on top.
Add peas on the other side of the pan, pour the wine and water over the ingredients, and close the lid.
Cook on mode 7- wok for 25 minutes.
Once ready, remove the ingredients from the pan and place on a serving dish. Sprinkle extra fresh mint leaves if you like and serve straight away with your favourite side dishes.
Note: If you’re using unpeeled hazelnuts, once toasted, arrange them on a kitchen cloth and scrub them nicely for a couple of minutes. The peel will come off very easily!* The abuse of alcohol is bad for your health. Please consume responsibly.