1. Minted Pea Puree with Lamp Chops

    Boy, I love Lamb! The combination of mint and lamb is possibly my favourite combination in the world.
     
    Serves 4
    4 tsp caster sugar
    500g peas podded
    2 tbsp sunflower oil
    8 lamb chops
    ½ bunch of mint leaves
    6 tbsp double cream
    8 tbsp white wine vinegar
    Boiled potatoes, to serve
     
    Bring a pan of unsalted water to boil. Add half the sugar and the peas, and cook until soft, about 4 minutes. Drain.
     
    Heat the oil in a pan over a medium heat. Add the chops. Cook for 6-8 minutes on each side, depending on size and how you like them.
     
    Meanwhile, put the peas in a clean pan and blitz with a hand-held blender. Add the mint and blitz again. Put the pea on a low heat and stir in the cream. Stir in the rest of the sugar and the vinegar.
     
    Serve the pea puree with the chops and some boiled potatoes.

Recipes



  1. Minted Pea Puree with Lamp Chops