Lamb cutlets with pea mash and mint sauce
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Time to make:
$6.79 per serve
(at time of publication)
Full ingredients list:
- 1 cup mint leaves
- 1 tablespoon caster sugar
- 1/4 cup red wine vinegar
- 12 small French-cut lamb cutlets (about 45g each)
- 800g frozen green peas
Nutritional information (per serve)
Instructions and steps:
Step 1 To make mint sauce, place mint into a food processor and process until finely chopped. Place mint and sugar into a heatproof bowl. Warm vinegar in a small saucepan over low heat, then pour over mint mixture and stir until sugar dissolves. Season with ground black pepper. Set aside.
Step 2 Steam peas until tender-crisp. Drain well, return to saucepan and roughly mash. Season with ground black pepper.
Step 3 Spray a large frying pan with oil and place over high heat. Cook cutlets for 2–3 minutes each side for medium, or until cooked to your liking. Drizzle mint sauce over cutlets and serve with mash.
About this recipe
First published: November 2011