Recipe

Lamb cutlets with pea mash

Grilled lamb cutlets with a bright and colourful pea mash.

  • 30 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Lamb cutlets with pea mash
  • 500 gram frozen green peas
  • 30 gram butter
  • 1/4 cup (60ml) water
  • 1 tablespoon finely chopped fresh mint
  • 8 lamb cutlets (600g)

Method

Lamb cutlets with pea mash
  • 1
    Heat a medium saucepan over high heat; cook peas, butter and the water, stirring, until butter melts and peas are hot. Process pea mixture until almost smooth; stir through mint, season to taste.
  • 2
    Meanwhile, cook lamb in a heated oiled large frying pan, over medium-high heat, until cooked as desired.
  • 3
    Serve lamb with pea mash.

Notes

Cutlets are great for toddlers as they can pick them up and feed themselves. For younger toddlers you might like to remove the meat from the bone and chop into bitesized pieces; serve the bone as well and allow them to chew any remaining meat off the bone. If feeding adults, you may need to increase the number of cutlets, and add other vegetables, such as steamed carrots and beans. You can use fresh peas instead of frozen peas if they are in season. You will need approximately 1kg of fresh peas to get 500g of shelled peas. When shopping for peas, look for bright green pods. You want them to look full but not swollen. Avoid pods that are discoloured, wrinkly, dry or split.

More From Women's Weekly Food