Food At Faithlegg: Spring Lamb Cutlets
Apr 18, 26
Chef John Devereaux at Faithlegg House Hotel, joined Maria McCann on The Saturday Café for the April episode of Food at Faithlegg. John went through the recipe for a delicious Spring Lamb Cutlets with Pea Purée & Mint Gremolata
Spring Lamb Cutlets with Pea Purée & Mint Gremolata
Serves: 4
Time: 35 Min
Ingredients
- 12 lamb cutlets (racks sliced)
- 300g peas (fresh or frozen)
- 1 small onion, diced
- 2 tbsp butter
- 1 small bunch of mint, chopped
- 1 lemon (zest only)
- Olive oil, salt, black pepper
Method
- Pea purée: Sauté onion in 1 tbsp butter until soft. Add peas + splash water, cook 3–4 min. Blend until smooth, season, and keep warm.
- Mint gremolata: Combine chopped mint, lemon zest, a pinch of salt, and drizzle olive oil.
- Cook lamb: Season cutlets. Sear in hot pan 2–3 min each side until browned + medium-rare. Rest 5 min.
- Serve: Lamb over pea purée, finished with gremolata and cracked pepper.
