Chargrilled lamb with a slivered almond and pea puree will delight even the fussiest of foodies. Serve with baked potato chips and you’re onto a winner.
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.
Ingredients
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12 lamb cutlets, French trimmed
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1 tablespoon extra virgin olive oil
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Baked potato chips, to serve
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Fresh mint leaves, to serve
Pea puree
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1 tablespoon extra virgin olive oil
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2 French shallots, thinly sliced
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40g (1/4 cup) slivered almonds, plus extra, to serve
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450g (3 cups) podded fresh peas or frozen peas
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1/4 cup fresh tarragon leaves, torn
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2 tablespoons water
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60ml (1/4 cup) thickened cream
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White pepper, to season
Method
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Step 1
For puree, heat oil in a small saucepan over medium heat. Cook the shallot and almonds, stirring, for 3 minutes or until almonds are golden. Add peas, tarragon and water. Cover and cook, shaking pan occasionally, for 3-5 minutes or until peas are tender. Transfer 1/3 cup pea mixture to a bowl and reserve. Add cream to pan. Simmer for 2 minutes or until thickened. Use a stick blender to coarsely puree. Season with salt and white pepper.
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Step 2
Meanwhile, heat a chargrill pan over high heat. Drizzle the lamb with oil and season. Cook, turning, for 3 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest.
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Step 3
Divide pea puree among serving plates. Top with reserved pea mixture, extra almonds, lamb and mint. Serve with chips.