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

• 12 lamb cutlets, French trimmed

• 1 tablespoon extra virgin olive oil

• Baked potato chips, to serve

• Fresh mint leaves, to serve

Pea puree

• 1 tablespoon extra virgin olive oil

• 2 French shallots, thinly sliced

• 40g (1/4 cup) slivered almonds, plus extra, to serve

• 450g (3 cups) podded fresh peas or frozen peas

• 1/4 cup fresh tarragon leaves, torn

• 2 tablespoons water

• 60ml (1/4 cup) thickened cream

• White pepper, to season

Method

• 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.

• 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.

• Step 3

  Divide pea puree among serving plates. Top with reserved pea mixture, extra almonds, lamb and mint. Serve with chips.