Lamb Cutlets on Minted Pea Puree
12 - 16 Scotch Lamb cutlets, French trimmed
1 tbsp olive oil
3 tbsp whole fresh mint leaves
100g (3.5 oz) salad (waxy) potatoes
200g (7oz) fresh or frozen peas
6 tbsp half fat creme fraiche
2 tbsp freshly chopped mint
Salt and freshly ground black pepper
- To make the puree, cook the potatoes in a saucepan of boiling water for 10 minutes or until just tender. Add the peas and continue cooking for 5 minutes until both the vegetables are tender. Drain thoroughly, add the creme fraiche, chopped mint and season with a little salt and pepper. Use a hand blender or processor to whip to a puree, still retaining a little texture. Cover and return the saucepan to a warm hob.
- Meanwhile heat the olive oil in a frying pan and fry the mint leaves until crisp. Transfer to absorbent kitchen paper. Fry the cutlets in the hot oil for 4-6 minutes on each side – they are best served slightly pink.
- Place the minted pea puree on warm serving plates. Top with the lamb cutlets and the crispy mint.
Ask your butcher to trim the cutlets “French style” and allow 3 – 4 cutlets per serving.
Late spring into summer flavours ooze from this recipe. Sweet and tender Scotch lamb cutlets grilled or pan-fried in no time at all simply but deliciously served on the freshest minted pea puree.