See that knife and fork to the side? Forget them, don't use them. Tie back your hair, roll up your sleeves, firmly grasp the handle of the cutlet, and sink your teeth into the tender scallop of flesh, allowing (of course) for all the juices to dribble down both chin and fingers. If you have a beard, shave it. Not even years of torturous hair growing only to look like a pubescent Keanu Reeves is worth having to eat these cutlets delicately.
Grab a spoon (if you haven't already completely abandoned civility) and smash some of that Pea Smash atop your cutlet. Think-a biscuit and cheese. Think-there's no bloody way even a fern gully fairy is going to leave the slightest green skid mark on a plate. Eliminate the plate and bring on the mint sauce. As if it wasn't heavenly enough, dribble some home-made mint sauce over the lot and devour it before the whole thing becomes too overwhelming and you have to go lie down.
Why have I smashed the peas? Cos their slippery little bloated bellied bodies running all over my plate feed into my fear of abandonment. Plus their manageability factor goes through the roof, keeping your dinner table war zone-free (peas are the perfect ammunition for a catapult-spoon).
Mint and peas go together like a fine wine and a beautiful human. They exist in perfect harmony, and will forevermore be the perfect addition to leave you feeling fresh and sweet after such a carnal affair.
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.
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.
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.