Barbecued lamb cutlets with minted pea mash and lemon potatoes
1 hr 25 min
A fresh minty pea mash is the perfect addition to these rosemary infused cutlets.
Lamb French cutlet(s) or rack(s), raw
720 g, (12 cutlets)
1 tbs, chopped
2 clove(s), crushed
Rice bran oil
Fresh lemon rind
1 tbs, finely grated
500 g, (baby)
Frozen green peas
4 cup(s), (480g)
½ small, finely chopped
- Combine lamb, rosemary, garlic and oil in a shallow dish. Cover, refrigerate for 30 mins to marinate. Combine salt and rind in a small bowl.
- Preheat oven to 200˚C or 180˚C fan-forced. Line a baking tray with baking paper. Place potatoes on tray and bake for 20 mins. Remove from oven. Crush potatoes with a fork, sprinkle with salt mixture and bake for a further 10-15 mins or until golden and crisp.
- Meanwhile, bring a saucepan of water to the boil. Cook peas for 2-3 mins or until tender. Drain. Combine peas, onion and juice in a food processor and process until chunky. Stir in mint. Season to taste with salt and freshly ground black pepper.
- Preheat a chargrill or barbecue over medium-high heat. Cook lamb for 2-3 mins each side for medium or to your liking. Remove lamb and stand, loosely covered with foil, for 5 mins. Serve lamb with potatoes and pea mash.