Save to your scrapbook
English Lamb Cutlets on Minted Pea Purée
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 May 2007.