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Fresh minted peas with spring lamb
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Prep Time:
15 minutes
15 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
85 minutes
85 minutes
Cozy up with a comforting midweek meal to beat the chill!
Ingredients:
- 1kg Kent/Jap pumpkin, deseeded, cut into large chunks
- 18.20 gm olive oil
- 12 lamb cutlets
- 300g pea
- 250g sugar snap peas
- 82.50 ml mint leaves
- 1 red onion, halved
Instructions:
- Preheat your oven to 210°C. Arrange pumpkin chunks on a baking tray, drizzle with 1 tablespoon of olive oil, season, and bake for 45 minutes until golden and tender.
- Cook 12 succulent lamb cutlets in batches in a sizzling frying pan over medium-high heat for 3-4 minutes per side. Place them on a plate and keep them warm. Sauté red onion slices in the same pan until tender and fragrant.
- Cook fresh peas and sugar snap peas in boiling water for 3-4 minutes, then mix in fresh mint leaves. Serve alongside pumpkin, onion, and lamb.
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