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Lamb cutlets with minted pea mash

  • 0:35 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 8 (400g) lamb cutlets
  • 750g chat potatoes
  • 3 cups frozen peas
  • 1/4 cup sour cream
  • 1/4 cup chopped fresh mint leaves


  • 1
    Combine oil and garlic in a large ceramic dish. Add cutlets. Turn to coat. Refrigerate for 30 minutes, if time permits.
  • 2
    Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain. Cool slightly. Cut in half.
  • 3
    Preheat 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.
  • 4
    Meanwhile, place peas in a microwave-safe dish. Add
  • 5
    tablespoons 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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