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Lamb with crushed peas & caper relish
Lamb with crushed peas & caper relish
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Mashed baby peas with caramelized onion and garlic: a tasty, low-GI twist on traditional mashed potatoes.
Ingredients:
  • 500g lamb eye of loin (backstrap)
  • 20.00 ml baby salted capers, rinsed, coarsely chopped
  • 450g (3 cups) frozen baby peas, thawed
  • 1 brown onion, finely chopped
  • 20.00 ml chopped fresh mint
Instructions:
  • Preheat the oven to 200°C. Heat a large non-stick frying pan over high heat, then spray it with olive oil. Brown the lamb for 2 minutes on each side. Transfer the lamb to a baking tray and roast for 6-8 minutes for medium doneness. Rest covered with foil for 5 minutes before serving.
  • In a small bowl, mix together the parsley, lemon rind, and capers.
  • Blanch peas in boiling water for 2-3 minutes until vibrant and tender. Then, drain well.
  • Heat a frying pan over medium heat, then spray with olive oil. Cook the onion until soft for about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the peas and cook for another minute. Coarsely mash the pea mixture using a fork, then stir in the mint. Season with pepper to taste.
  • Slice the lamb into 1cm-thick slices against the grain. Distribute the pea mixture onto serving plates and top with the lamb and parsley mixture before serving.

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