RECIPE > ENTRÉE > LAMB CUTLETS WITH MINTED GREEN PEA PUREE Print

LAMB CUTLETS WITH MINTED GREEN PEA PUREE

Ingredients:

1/2 tbsp. Mae Ploy Red Curry Paste

4 pcs. Lamb cutlet

2 tbsp. Olive oil

3 tbsp. Peppermint leaf

Cracked black pepper

MINTED GREEN PEA PUREE:

3 heads of waxy potato, whole and unpeeled

60g. Butter

3/4 cup Cream

2 cups Fresh green pea

2 tbsp. Fresh mint, chopped

Sea Salt

Instructions:

1. To make the minted green pea puree, place the potatoes in a saucepan of boiling water and cook over medium-high heat for 12-15 minutes or until soft.

2. Drain and cool slightly, then press to remove the skins, mash well.

3. Return the saucepan to the warm stove top, add the butter, cream and salt.

4. Whip with a whisk until smooth. Set aside.

5. Cook the peas until tender.

6. Place the peas, mint and a few spoonful of mash in a food processor and process until smooth.

7. Add the peas to the remaining mashed potato and stir over low heat to warm.

8. To cook the lamb, marinate the meat well with Mae Ploy red curry paste.

9. Heat the oil in a frying pan over medium high heat, add the lamb and peppermint and cook for 4-5 minutes on each side or until the lamb is cooked to your liking and the mint is crisp.

10. To serve, place the minted green pea puree on serving plates and top with lamb cutlets and the crisped mint.