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Mint marinated lamb with pea mash
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 600g lean lamb backstraps (see note)
  • 300g jar mint jelly
  • 8 vine-ripened tomatoes
  • olive oil cooking spray
  • 1kg frozen peas
Instructions:
  • Preheat your oven to 220°C and line two baking trays with baking paper. Arrange the lamb on one tray and generously spread mint jelly over it, then season with salt and pepper. On the other tray, place the tomatoes, spray with oil, and sprinkle with salt and pepper.
  • Roast lamb and tomatoes for 20-25 minutes until lamb reaches desired doneness and tomatoes are tender. Let lamb rest covered for 5 minutes before slicing.
  • While eagerly waiting, let the water in a saucepan come to a boil over high heat. Toss in the peas and cook for 2 to 3 minutes until they reach a tender state. Drain the peas and give them a rough mash.
  • Plate mashed peas, top with sliced lamb, and generously drizzle with flavorful juices from the tray. Accompany with fresh tomatoes for a delicious presentation.

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