Grilled Lamb Cutlets With Pea-Pod & Basil Pur

Grilled Lamb Cutlets With Pea-Pod & Basil Pur

Yield: 4 Servings

1 lb pea pods

1 oz butter

2 oz cream

4 lamb cutlets

1 clove garlic

1 olive oil

1 salt and pepper

1 handful of basil leaves

Steam the pea pods until just tender and pass through a sieve. You

can

liquidise them, but I found it allowed too much of the fibre into the

puree. Reheat the puree gently with the butter and the cream.

cut the garlic clove in two and rub over the surface of the meat.

Brush the olive oil over the meat and season well with salt and

pepper. Grill for a few minutes each side, depending on whether you

like your lamb pink, or well done.

Roughly chop the basil leaves with a sharp knife and stir into the

puree off the heat, season with salt and pepper and serve with the

meat