Lamb cutlets with minted pea puree, vegetable medley and crushed potatoes

    (1)
    30 min

    Succulent lamb cutlets grilled and served with a minted pea puree, vegetable trio of asparagus, peas and leek and crushed new potatoes. The potatoes and vegetable medley can easily be made in advance and re-heated in the microwave before serving. An ideal dinner party dish. Delicious.

    Samantha's Supper

    Kent, England, UK
    15 people made this

    Ingredients
    Serves: 2 

    • 10 new potatoes
    • salt and pepper to taste
    • 2 knobs butter, divided
    • olive oil
    • 5 asparagus tips, chopped
    • 1 small leek, sliced
    • 1 tablespoon frozen petit pois
    • 1/4 onion, finely diced
    • 4 tablespoons frozen petit pois
    • 2 teaspoons mint sauce
    • 1 to 2 tablespoons single cream
    • 6 French trimmed lamb cutlets
    • 2 teaspoons mint sauce to serve

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Boil the new potatoes until tender, drain and crush with a fork. Add seasoning and a knob of butter. Cool and set aside or place in the fridge until reheating later.
    2. In a fry pan heat a little olive oil and the other knob of butter. Pan fry over medium heat the asparagus tips and leek for approx 5 to 6 minutes or until the asparagus is tender. Add 1 tablespoon peas and seasoning and continue to cook for 5 minutes. Remove and place in a bowl in the fridge when cooled for reheating later.
    3. In a blender or mini chopper add all the ingredients for the puree: 1/4 onion, 4 tablespoons peas, 2 teaspoons mint sauce, cream and salt and pepper. Blitz for 20-30 seconds, taking care not to overdo it as you want there to be some texture to the peas. Place in a bowl and set aside for later.
    4. Heat a non stick hot plate, grill or BBQ and cook the lamb chops to your preference.
    5. To serve, heat the vegetables and potatoes. Onto warmed plates add a good dollop of the puree and arrange the lamb cutlets on top of this. In a presentation ring spoon in the potatoes and top with the vegetables medley.
    6. Carefully remove the presentation ring and drizzle a little mint sauce over the lamb cutlets and serve at once.
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    Reviews in English (1)

    1

    Such fun to make and tasty, too!  -  11 Apr 2013

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