Lamb chops with minted pea purée

• porsi: 2

Bahan-bahan

For the lamb:

4 lamb chops

Salt and black pepper

11/2 tbsp olive oil

1 garlic clove, peeled and lightly crushed

For the minted pea purée:

200g peas, cooked

Handful of fresh mint leaves, chopped

1 tbsp fresh parsley, chopped

25g butter, at room temperature

To serve:

Baby new potatoes or sweet potato wedges

Petunjuk

1 Season the lamb chops with salt and black pepper Heat the olive oil with the garlic in a pan over a medium-high heat, allowing the garlic to

infuse the oil for 1-2 minutes. When the oil is hot and shimmering, discard the garlic.

2 Cook the lamb chops for 3-4 minutes on each side, until their outsides are crisp and browned but their centres are still pink. Remove to a plate

and cover with tin foil to rest.

3 Meanwhile, for the purée, place half of the peas into a small blender with the mint, parsley and butter Whizz until smooth. Season with salt

and pepper and stir in the remaining peas. Serve the chops with the pea purée and baby new potatoes or sweet potato wedges.