Grilled Lamb Cutlets With Fresh Pea and Broad Bean Puree
By: jeroxie
Published: Wednesday, January 19, 2011 - 4:40pm

Ingredients




1/2 cup (80 g) of shelled peas
1/2 cup (60 g) podded broad beans
1 garlic clove, crushed
2 tsp of chopped fresh mint
2 tablespoons of olive oil
12 French trimmed lamb cutlets

Preparation

1 Cook peas and broad beans in boiling salted water for 4 – 5 minutes, until just tender. Drain and peel outer skins of broad beans 2 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 3 Preheat a chargrill or BBQ on high and lightly brush with olive oil . Season and cook each side for about 3 mins 4 Plate with the puree. Optional to sprinkle with mint and serving with a lemon wedge

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.