Feb 7, 2010
Lamb Cutlets, Minted Pea Purée, Ribbons of Parsnip & Carrot
There's no need for sauce with the fresh minty flavour of the purée. If you prefer you can add a little stock to the purée to make it softer and more moist. Serve with Chardonnay or a light red wine.
12-18 small lamb cutlets trimmed of fat
2 tablespoons olive oil
3 sprigs chopped fresh thyme
salt and freshly ground black pepper
1kg frozen minted peas
3-4 sprigs of mint
2 tablespoons vegetable or chicken stock
3 large carrots
1 tablespoon butter
300mls chicken stock
Put the lamb cutlets in a shallow bowl and toss with the oil, thyme and salt and pepper. Put aside while you prepare the vegetables.
Bring a large saucepan of salted water to the boil and tip the peas in with the mint sprigs. Simmer for 5 minutes until tender. Drain well and place in a blender or food processor with the stock. Blend until smooth, season to taste and then return to the pan to keep warm.
Peel the carrots and parsnips and cut into fine ribbons, using a mandolin or a potato peeler. Melt the butter in a pan, toss in the ribbons of carrot and parsnip and add the chicken stock. Cook for about 2-3 minutes until just starting to wilt.
Meanwhile, heat a heavy-based frying pan and sear the cutlets on each side for 3 minutes or until golden and lightly cooked.
Serve the lamb cutlets on the pea purée with the drained ribbons of vegetables to the side.