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Porcini-crusted lamb with minted pea mash
Porcini-crusted lamb with minted pea mash
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Ingredients:
  • 300g pea
  • 125.00 ml mint leaves, chopped
  • 30g unsalted butter
  • 20g dried porcini mushrooms (from delis)
  • 50g plain flour
  • 8 large French-trimmed lamb cutlets
  • 4 sprigs vine-ripened cherry tomatoes
  • 60ml olive oil
  • 20.00 ml balsamic vinegar
Instructions:
  • Boil peas for 2-3 minutes, then drain. Blend half of the peas with mint and butter until creamy. Mix everything back in the pan, season to taste, cover, and set aside.
  • - Preheat the oven to 180°C. - Grind porcini and flour into a powder using a small processor or coffee grinder. Season the mixture and place it on a plate. - Dip the lamb in beaten egg, then coat it in the porcini mixture. - Heat oil in a large frypan over medium-high heat. Brown the lamb in batches for 2 minutes on each side. - Transfer the lamb to a roasting pan with tomatoes. Roast for 5 minutes until the lamb is medium-rare and the tomatoes soften. - Let the lamb rest for 5 minutes while you reheat the mash. - Serve by placing the mash on plates, topping it with lamb and tomatoes. - Mix balsamic vinegar into the pan juices and drizzle over the dish.

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