Lamb cutlets with creamy mint peas - Gary Rhodes

Lamb cutlets with creamy mint peas - Gary Rhodes

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Lamb cutlets

Lamb cutlets

Simple food has always summed up my food philosophy. I want people to discover and enjoy real seasonal flavours and taste local British food at its best. I also believe it is important that we really choose carefully when it comes to products from animals - whether meat, poultry, fish or dairy. Humane rearing might cost a little more but I firmly believe it produces a better quality product and everyone benefits - the farmer, the animal and us! Gary Rhodes

Preparation Time:  15 minutes
Cooking Time:  1 hour
Serves: 4



12 RSPCA Assured lamb cutlets
25-50g softened butter
salt and Fairtrade pepper
450g fresh or frozen peas (podded weight if fresh)
100ml RSPCA Assured double cream
2 tsps chopped mint


Preheat the grill. Place the lamb cutlets on a grill tray with a rack, brush with half the butter and season with the salt and pepper.

Cook under the grill for about 5 minutes on each side, brushing with the remaining butter once turned. Meanwhile, plunge the peas into a pan of boiling salted water and cook until tender. Drain well.

Warm the cream in a saucepan. Add the peas and mint and bring to the boil to thicken the cream. Season with salt and pepper before serving with the lamb cutlets.

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