Ingredients
- 2 1/2 cups (300g) frozen peas
- 1/2 cup mint leaves, chopped
- 30g unsalted butter
- 20g dried porcini mushrooms (from delis)
- 1/3 cup (50g) plain flour
- 8 large French-trimmed lamb cutlets
- 1 egg, lightly beaten
- 4 sprigs vine-ripened cherry tomatoes
- 1/4 cup (60ml) olive oil
- 1 tablespoon balsamic vinegar
Method
- Step 1Cook peas in boiling water for 2-3 minutes. Drain. Process half the peas with mint and butter until smooth, then return all peas to pan and season. Cover and set aside.
- Step 2Preheat oven to 180°C. Grind porcini and flour to a powder in a small processor or coffee grinder. Season, then place on a plate. Dip lamb in egg, then coat in porcini mix. Heat oil in a large frypan over medium-high heat. In batches, brown lamb for 2 minutes each side. Place in a roasting pan with tomatoes. Roast for 5 minutes until lamb is medium-rare and tomatoes soften. Rest for 5 minutes while you reheat mash. Place mash on plates, then top with lamb and tomatoes. Mix balsamic into pan juices, then drizzle over.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2309 kj
Energy
34g
Fat Total
12g
Saturated Fat
9g
Fibre
38g
Protein
168mg
Cholesterol
125.01mg
Sodium
7g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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