Ingredients
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2 tablespoons olive oil
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2 garlic cloves, crushed
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8 (400g) lamb cutlets
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750g chat potatoes
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3 cups frozen peas
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1/4 cup sour cream
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1/4 cup chopped fresh mint leaves
Method
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1Combine oil and garlic in a large ceramic dish. Add cutlets. Turn to coat. Refrigerate for 30 minutes, if time permits.
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2Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain. Cool slightly. Cut in half.
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3Preheat a barbecue plate or chargrill on medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Cook potatoes for 6 to 8 minutes or until lightly charred.
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4Meanwhile, place peas in a microwave-safe dish. Add
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5tablespoons cold water. Cover with plastic wrap. Microwave on high (100%) for 5 to 6 minutes or until tender. Drain. Return peas to dish. Add sour cream and mint. Season with salt and pepper. Roughly mash. Serve lamb with pea mash and potatoes.
Source: taste.com.au
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