Saturday, January 24, 2009

Grilled lamb with crushed minted peas

Ingredients (serves 4)
* 600g lamb loins (see note)
* olive oil cooking spray
* 1 small onion, finely chopped
* 1 garlic clove, crushed
* 1 cup reduced-salt chicken stock
* 500g packet frozen mint peas
* 2 tablespoons mint
* 80g reduced-fat feta cheese, crumbled

1. Spray lamb lightly with oil. Season with salt and pepper.
2. Heat a chargrill or frying pan over medium-high heat. Cook lamb for 2 to 3 minutes each side for medium, or until cooked to your liking. Remove to a plate. Cover with foil. Set aside for 5 minutes to rest.
3. Heat a saucepan over medium heat. Spray with oil. Add onion and garlic. Cook for 2 minutes, or until light golden. Add stock and peas. Bring to the boil. Cover and simmer for 4 minutes, or until peas are tender. Drain, reserving 1/2 cup of stock.
4. Roughly chop half the mint. Combine peas, reserved stock, chopped mint, and salt and pepper in a bowl. Roughly mash using a potato masher. Slice lamb across the grain. Arrange lamb and pea mash on plates. Top with feta and remaining mint leaves. Serve.

Notes & tips
* Note: Lamb fillet or backstrap are suitable alternatives to lamb loins.
* Hint: This dish is also delicious served with oven-roasted cherry tomatoes.

Super Food Ideas - Page 28
Recipe by Kim Meredith


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