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

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


11 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

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

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 (1)


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

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