The Sydney Morning Herald logo
Advertisement
Good Food logo

Minted peas with grilled lamb cutlets

Justin North

Advertisement
Minted peas with grilled lamb cutlets.
Minted peas with grilled lamb cutlets.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.

Advertisement

Ingredients

  • 2 cups podded peas

  • 2 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1 tbsp chopped mint

  • pinch salt flakes

  • 6 lamb cutlets

Method

  1. 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.

     

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes