Lamb Cutlets with Smashed Minty Peas and Broad Beans RECIPE
Spring lamb’s affinity with the herbal, fresh flavours of mint and peas lives strong in this recipe.
Serves 4 Total Time 20 mins
- 8 lamb cutlets
- 1 tbsp olive oil
- 200g fresh or frozen baby broad beans
- 200g fresh or frozen peas
- 20g unsalted butter
- 2 cloves garlic, grated
- 5g mint leaves, roughly chopped
- 1 lemon, zest and juice
- Place the lamb cutlets in a shallow bowl, drizzle over the olive oil and season well.
- Heat a large frying pan over a medium heat and put all the cutlets together in a row, thin fatty edge down, in the pan (as though you’re remaking the rack). Cook them like this for 5-6 minutes, until the fat has started to render and go golden brown.
- While the chops are cooking, bring a large saucepan of water to the boil with a pinch of salt. Add the broad beans and cook for 4 minutes. Use a slotted spoon to lift them out into a bowl of cold water (this is to make them cool enough to handle).
- Add the peas to the same boiling water and cook for 4 minutes.
- While the peas are cooking, pop the broad beans out of their outer skins to reveal the bright green beans inside. Drain the peas and set aside.
- Go back to your chops and lay them down on one of their sides and cook each side for 2 minutes (you may need to do this in two batches if your frying pan can’t hold them all at once).
- While they cook, melt the butter in the saucepan over a low heat, add the grated garlic and stir until it becomes aromatic. Add the peas to the pan and use a potato masher to crush and break them up.
- Stir the broad beans and chopped mint through the smashed peas and remove from the heat. Season and grate in the zest of the lemon and add the juice to taste – start with half then add more. To finish, serve the chops alongside the minty peas and beans.