Events and Celebrations

Grilled Lamb with Minted Peas

cook 20 mins
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 250 ml (8 fl oz) chicken stock
  • 500 g (1 lb) frozen peas
  • handful of mint leaves, chopped
  • 2 × 300 g (10 oz) lamb fillets
  • 50 g (2 oz) feta cheese, crumbled
  • salt and pepper
  • Heat 1 tablespoon oil in a saucepan, add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the stock and simmer for 2–3 minutes, add the peas and cook for 3 minutes until soft. Reserve some of the peas, then whizz the remainder with a stick blender until nearly smooth. Stir in most of the mint and season to taste.
  • Rub the remaining oil over the lamb and season well. Cook under a preheated hot grill for 5-7 minutes on each side until browned and just cooked through.
  • Slice the lamb and arrange on serving plates with the pea mash. Scatter over the reserved peas, remaining mint and feta to serve.
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