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

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

    32saves
    30min


    13 people made this

    About this recipe: 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

    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.

    Recently viewed

    Reviews (1)

    1

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

    Write a review

    Click on stars to rate