Lamb Cutlets & Parmesan Peas

Lamb Cutlets & Parmesan Peas

Lamb cutlets, or ‘lolly pop chops’ as my friend’s daughter calls them are one of my favourite cuts of meat. They are expensive, which makes them more of an entertaining or ‘special’ occasion item in our house. And they’re super quick to cook which means perfect mid week dinner party fare.

enough for: 2
takes: 15 minutes
6-8 lamb cutlets
2 large handfuls frozen peas
1 bunch mint, leaves picked and torn
large handful grated parmesan cheese
splash sherry vinegar
1 can butter beans, 400g (14oz), drained

1. lamb: Get a large skillet on a high heat. Trim excess fat from along the bones of the lamb cutlets. Rub one side with olive oil and season.

2. Cook the cutlets in the hot pan for 2-3 minutes on each side or until cooked to your liking.

3. peas: Meanwhile heat a little extra virgin olive oil on a high heat in a medium saucepan. Add peas straight from the freezer and cook, covered for 4-5 minutes while the lamb cooks.

4. Combine mint and parmesan in a small bowl.

5. lamb: When the cutlets are done divide between warm plates. Retun the skillet to the heat and add drained beans. Stir fry for a minute or so, just until the beans are starting to brown. Turn off the heat. Season.

6. Remove peas from the heat and toss in with the mint and parmesan. Season with a little sherry vinegar and divide between the plates.

Prepare Ahead?

You could trim the cutlets ahead of time. Everything else is best left to the last minute.

Leftover Potential

Will all keep in the fridge for a week or so. Can be eaten cold or warmed up.

Variations

vegetarian – I’m thinking eggplant cutlets instead of the lamb. Slice and eggplant into 1cm (1/2in) thick discs, brush with lots of olive oil and fry in the skillet. Will probably take 5 minutes or so on each side. Keep an eye on the temp, if they’re starting to burn reduce the heat. You could also try halloumi or other grilling cheese.

vegan / dairy-free – use large portabello mushrooms (2 per person) instead of the lamb and replace the parmesan with finely shaved brazil nuts.

cheaper lamb – cheaper lamb chops such as loin chops or chump chops can be used instead of the cutlets. Depending on the thickness, they may need longer cooking.

bean-free – the butter beans are an optional extra. The meal would be lovely without. Traditionalists with more time on their hands may prefer to serve with roast potatoes instead.

no sherry vinegar? – lemon juice will work equally well to freshen up the peas and mint.

carb lovers / more substantial – toss cooked pasta with the peas.

paleo (gluten, grain + dairy-free) – replace parmesan with grated brazil nuts or almonds. Replace butter beans with fresh beans or just extra peas.

more veg – extra peas! OR a green salad.

Waste Avoidance Strategy

lamb cutlets – freeze them.

frozen peas – keep in the freezer!

mint – use for another meal or make mint pesto (whizz in the food processor with a handful of pinenuts another of parmesan and a good glug of extra virgin olive oil.

parmesan cheese – will keep in the fridge for months.

sherry vinegar – pantry.

butter beans – pantry

Problem Solving Guide

bland – season with more salt a little more parmesan may help as well. The butter beans in particular will need generous seasoning.

peas burning – if you forget to stir the peas like I did, they may burn around the edges. They still should taste delish.

lamb dry – if overcooked the cutlets will dry out. You’re looking for a rosy pink. For now just drizzle with a little extra virgin olive oil but next time take more care during the cooking, because they’re so small it doesn’t take long to go from perfection to overdone.

Serving Suggestions

I’ve plated up the cutlets individually along with the peas and served the butter beans in the middle of the table. But you could serve the whole lot family style if you prefer.

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