Grilled Lamb Cutlets With Fresh Pea and Broad Bean Puree

Photo: jeroxie

Ingredients

1/2 cup (80 g) of shelled peas

1/2 cup (60 g) podded broad beans

1 garlic clove, crushed

1/2 teaspoon of dried mint (I used 2 tsp of chopped fresh mint just b

2 tablespoons of olive oil

12 French trimmed lamb cutlets

Preparation

Cook peas and broad beans in boiling salted water for 4 – 5 minutes, until just tender. Drain and peel outer skins of broad beans

Place the peas, broad beans, mint and garlic into a food processor and blend till smooth. Season. Add olive oil slowly while the motor is running. Transfer to a bowl when it reaches the right creamy consistency

Preheat a chargrill or BBQ on high and lightly brush with olive oil . Season and cook each side for about 3 mins

Plate with the puree. Optional to sprinkle with mint and serving with a lemon wedge

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About

I was instantly captivated by the difference shades of photography of greens from the peas, beans, broad beans and green vegetables. It was an easy decision to make this dish.