Minted peas with grilled lamb cutlets

Justin North
Minted peas with grilled lamb cutlets.
Minted peas with grilled lamb cutlets. Photo: Jennifer Soo

A very simple but splendid way to enjoy freshly podded peas, this recipe is quick and very versatile and works equally well with roast pork belly or poached chicken.


2 cups podded peas

2 tbsp olive oil

1 tbsp unsalted butter

1 tbsp chopped mint

pinch salt flakes

6 lamb cutlets


Pre-heat a barbecue or ribbed stovetop grill. Bring a large saucepan of salted water to the boil, add the peas and cook for 2 minutes until they are soft. Drain in a colander and place in a dry saucepan.

Add half the olive oil, the butter, chopped mint and salt flakes to the peas and mix and crush with a fork. Keep hot while you cook the lamb.

Brush the lamb cutlets with the remaining oil and season with salt, sear on the hot grill for 2-3 minutes on each side. Serve with the crushed peas and boiled new season potatoes and rocket leaves.