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Lamb Chops with Minted Pea Puree
Australian lamb cutlets served with a vibrant minted pea puree and charred asparagus. Blending the peas with butter while they're still warm is what gives the puree its smooth, vivid texture, since cooled peas blend grainy rather than silky.
Ingredients
Instructions
Season lamb cutlets with salt and pepper.
Cook peas in boiling salted water 3 minutes. Drain.
Blend peas with mint and butter until very smooth. Season.
Grill asparagus on a hot griddle with olive oil until charred.
Sear lamb cutlets in a hot pan 2–3 minutes per side for medium-rare.
Serve with pea puree and asparagus.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
