Lamb Chops with Minted Pea Puree

Name: Lamb Chops with Minted Pea Puree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 12 lamb cutlets, frenched; 400g frozen peas; 1 handful fresh mint; 100g butter; 2 tbsp olive oil; 1 bunch asparagus; salt and pepper to taste; 1 lemon, to serve

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.

Total time

25 min

Prep

10 min

Cook

15 min

Difficulty

easy

Cuisine

Australian

gluten-free

Ingredients

12lamb cutlets, frenched

400gfrozen peas

1 handfulfresh mint

100gbutter

2 tbspolive oil

1 bunchasparagus

salt and pepperto taste

1lemon, to serve

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.

Calories

1035

Protein

66.1g

Fat

77.9g

Carbs

16.8g

Fiber

6.6g

Sodium

183mg

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