Lamb cutlets with pea salad

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Glynn Purnell

For the lamb sauce

  • ½ banana shallot, finely chopped
  • 250g/9oz lamb trim
  • 2 garlic cloves
  • 1 tomato, quartered
  • 100ml/3½fl oz dry white wine
  • 1 thyme spring
  • 1 litre/1¾ pints lamb stock
  • knob of butter
  • 1 rosemary sprig
  • 1 tsp small capers
  • 5 pitted black olives, finely chopped
  • ½ lemon, zest only, peeled and thinly sliced
  • 5 mint leaves, thinly sliced

For the lamb

  • 1 tbsp olive oil
  • 6 lamb cutlets, French trimmed
  • salt and ground white pepper

For the pea salad

  • 300g/10½oz frozen petit pois peas
  • 1 banana shallot, finely chopped
  • pinch mild curry powder
  • pinch ground ginger
  • 1 tsp olive oil
  • ½ tsp icing sugar
  • 1 tbsp finely chopped marjoram
  • 100g/3½oz fresh podded peas
  • 100g/3½oz fresh podded broad beans

To serve

  • broad bean flowers
  • white leek flowers
  • pea shoots
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