Lamb with minted pea puree
recipe
Lamb with minted pea puree
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Lamb is high in protein, B vitamins, zinc and iron. This recipe includes 1 1/2 portions of your recommended 5 daily servings of fruit and vegetables.
Ingredients
- 4 boneless New Zealand Lamb chump (rump) chops
- 3 tbsp chopped fresh mint
- 1 tbsp chopped fresh thyme leaves
- 2 tsp chopped fresh rosemary
- 1/4 tsp freshly ground black pepper
- 1 tsp extra virgin olive oil
- 4 shallots or 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 450g pack frozen peas
- 2 tsp vegetable bouillon (stock) powder
Serves:
4
Preparation:
15
Cook Time:
15
Total Time:
30min
Directions
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- Place the chops on a board. Mix tbsp of the mint with the thyme, rosemary and ground black pepper. Rub the herb mixture all over the meat and place on a rack above a grill pan. Set aside for minutes
- Heat the oil in a small pan and gently fry the shallots and garlic for three minutes until well softened. Add the peas to the pan and stir in the bouillon powder and l/l oz cold water. Bring to a boil and cook for five minutes.
- Blend with a hand blender or in a liquidiser. (Push through a sieve with a spoon to make a smoother puree if you like.) Return to the pan and stir in the rest of the mint.
Source: New Zealand lamb
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