Lamb Cutlets with Minted Pea Puree and Ribbons of Parsnip and Carrot


Lamb Cutlets with Minted Pea Puree and Ribbons of Parsnip and Carrot
Servings: 6


12-18 small lamb cutlets, trimmed of any fat
2 tablespoons olive oil
3 sprigs fresh thyme, chopped
salt and freshly ground black pepper
1kg frozen minted peas
3-4 spring mint
2 tablespoons vegetable or chicken stock
3 large carrots
3 parsnips
1 tablespoon butter
300ml chicken stock

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100345


I love to serve peas with lamb and with the fresh minty flavour in the pureed peas there’s no need for sauce. If you prefer you can add a little more stock to the puree to make it softer and more moist.



Put the lamb cutlets in a shallow bowl and toss with the oil, thyme, salt and pepper.

Put aside while you prepare the vegetables.

Bring a large saucepan of salted water to the boil and tip the peas in with the mint sprigs. Simmer for five minutes until tender. Drain well and place in a blender or food processor with the stock. Blend until smooth, season to taste and then return to the pan to keep warm.

Peel the carrots and parsnips and cut into fine ribbons, using a mandoline or a potato peeler. Melt the butter in a pan, toss in the ribbons of carrot and parsnip and add the chicken stock. Cook for two to three minutes until just starting to wilt.

Meanwhile, heat a heavy-based frying pan and sear the cutlets on each side for three minutes or until golden and lightly cooked.

Serve the cutlets on the pea puree with the drained ribbons of vegetables to the side.




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