Lamb Cutlets & Minted Smashed Peas

Lamb Cutlets & Minted Smashed Peas

Serves 4

1 Tbs olive oil 1 tsp salt 12 lamb cutlets

Heat the olive oil in a frying pan until very hot.

Sprinkle in the salt.

Cook lamb cutlets for about 4 minutes on each side for medium and a little longer if you want them well done.

Smashed Peas

Serves 4

1 Tbs olive oil 3 shallots – trimmed and chopped 250 ml (1 cup) chicken stock 450 g (3 cups) frozen baby peas 1 tsp honey 1⁄4 cup fresh mint – chopped 75 g (1⁄3 cup) parmesan cheese – grated salt and pepper Heat the olive oil in a medium size frying pan. Add the shallots and sauté until tender. Set aside.

Heat chicken stock in a small pot until boiling.

Add the peas, honey, and mint.

Cover and cook until peas are tender for about 4 – 5 minutes.

Drain and reserve 1⁄3 cup of the liquid.

Return pea mixture to pan, adding the reserved liquid, and combine with the fried shallots.

Simmer for 1 minute, stirring frequently.

Remove from heat and roughly mash using a potato masher.

Stir in the parmesan and season with salt and pepper.

Mint Sauce

Makes 1 cup

110 g (1 1⁄4 cup) fresh mint 250 ml (1 cup) white vinegar 6 Tbs honey 3 Tbs fresh lemon grass – finely minced

Place 1 cup of the mint in a food processor, reserving the leftover 1⁄4 cup mint for later.

Add the vinegar and process until pureed.

Scrape into a small saucepan and add the honey and lemon grass.

Cook and stir over medium heat until the honey has dissolved.

Reduce the heat to simmer, cover, and cook for about 20 minutes.

Strain the sauce into a small serving bowl and let cool.

Chop the remaining mint and mix into the strained sauce.