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    English Lamb Cutlets on Minted Pea Purée

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    English Lamb Cutlets on Minted Pea Purée

    Cook tender spring lamb to perfection with fresh mint leaves, then serve on a bed of creamy pea and potato purée.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 20g pack fresh mint, leaves only
    • 8 English lamb cutlets or loin chops, from the meat service counter
    • 650g Maris Piper potatoes, peeled and cut into even-sized pieces
    • 25g butter
    • 142ml pot Waitrose Single Cream
    • 400g frozen Waitrose Garden Peas


    1. Mix the oil and half the mint leaves together in a shallow dish. Add the lamb cutlets or chops and turn to coat, seasoning with black pepper. Set to one side.
    2. Cook the potatoes in a large pan of boiling water for 20-25 minutes, or until tender. Drain well and mash until smooth with the butter, cream and seasoning. Cover to keep warm.
    3. Cook the peas in a pan of boiling water for 5 minutes. Drain and place in a food processor with the remaining mint and 2 tablespoons of mashed potato. Blend until smooth, then stir into the remaining mashed potato.
    4. Meanwhile, heat a large frying pan until hot, then add the minted cutlets or chops and cook for 5-6 minutes on each side, or until the lamb is cooked to your liking and the mint is crispy. Divide the purée between 4 plates and top each with 2 cutlets and the crisp mint leaves.

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    Cook's tips

    Make the pea and potato purée the day before. Chill until ready to use, then microwave until piping hot. This recipe could also be made using English lamb steaks. Serve the dish with ready-made gravy, such as Joubère or Duchy Originals.


    Average user rating

    4 stars