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English Lamb Cutlets on Minted Pea Purée
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Cook tender spring lamb to perfection with fresh mint leaves, then serve on a bed of creamy pea and potato purée.
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.
Typical values per serving:
This recipe was first published in Tue May 01 01:00:00 BST 2007.