Grilled lamb cutlets (Marc Fosh)

Grilled lamb cutlets (Marc Fosh)

  • Recipe difficulty: Easy
  • 0 of 5
  • Serves: Up to 4 people

Grilled lamb cutlets

Marc Fosh's grilled lamb cutlets with minted pea puree and roasted potato wedges

 

Serves: 4


Method


1. Heat the oven to 200°C.

2. To make the pea purée, trim and finely slice the spring onions. Soften gently in the butter in a small pan.

3. Add the peas and 200ml water. Season and boil for 5 minutes until the peas are very tender and add the mint leaves.

4. Blend in the pan using the Braun Multiquick 7 hand blender. Add the mascarpone and blend again to make a very smooth purée.

5. Cut the potatoes into chunky wedges. Place on a large baking tray, drizzle with the olive oil and sea salt and put in the oven. Bake for 45 minutes or until golden brown. Drain the wedges on kitchen paper.

6. Sprinkle salt and pepper onto the cutlets and grill on both sides until crisp on the outside and tender pink in the middle.

7. Serve with minted pea puree and roasted potato wedges.

 

Marc Fosh’s tip

This recipe doesn’t strictly have to include lamb cutlets, the dish could be made with roast lamb, giving you a new flavour combination to savour.

 

Ingredients

• 12 lamb cutlets

Minted pea puree ingredients
• 4 spring onions
• 25g butter
• 200g frozen peas
• 1 teaspoon of freshly chopped mint leaves
• 1 tablespoon of mascarpone

Roasted potato wedges ingredients
• 2 large washed baking potatoes
• 4 tablespoons of olive oil
• Freshly ground sea salt

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