Gary Rhodes's lamb cutlets with creamy mint peas
Cooking Time: 15 minutes
Serves: 4
Ingredients
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
Method
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
