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Gary Rhodes's lamb cutlets with creamy mint peas

25 JULY 2013
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4


12 Freedom Food lamb cutlets
25-50g softened butter
Salt and Fairtrade pepper
450g fresh or frozen peas (podded weight if fresh) 100ml Freedom Food double cream 2 tsp chopped mint


1. Preheat the grill.

2. Place the lamb cutlets on a grill tray with a rack, brush with half the butter and season with the salt and pepper. Cook under the grill for about 5 minutes on each side, brushing with the remaining butter once turned.

3. Meanwhile, plunge the peas into a pan of boiling salted water and cook until tender. Drain well.

4. Warm the cream in a saucepan. Add the peas and mint and bring to the boil to thicken the cream. Season with salt and pepper before serving with the lamb cutlets


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