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Author Notes: See that knife and fork to the side? Forget them, don't use them. Tie back your hair, roll up your sleeves, firmly grasp the handle of the cutlet, and sink your teeth into the tender scallop of flesh, allowing (of course) for all the juices to dribble down both chin and fingers. If you have a beard, shave it. Not even years of torturous hair growing only to look like a pubescent Keanu Reeves is worth having to eat these cutlets delicately.
Grab a spoon (if you haven't already completely abandoned civility) and smash some of that Pea Smash atop your cutlet. Think-a biscuit and cheese. Think-there's no bloody way even a fern gully fairy is going to leave the slightest green skid mark on a plate. Eliminate the plate and bring on the mint sauce. As if it wasn't heavenly enough, dribble some home-made mint sauce over the lot and devour it before the whole thing becomes too overwhelming and you have to go lie down.
Why have I smashed the peas? Cos their slippery little bloated bellied bodies running all over my plate feed into my fear of abandonment. Plus their manageability factor goes through the roof, keeping your dinner table war zone-free (peas are the perfect ammunition for a catapult-spoon).
Mint and peas go together like a fine wine and a beautiful human. They exist in perfect harmony, and will forevermore be the perfect addition to leave you feeling fresh and sweet after such a carnal affair. —Sandra Ramacher
tablespoon Olive Oil
- Heat the olive oil in a frying pan until very hot.
- Sprinkle in the salt.
- Cook lamb cutlets for about 4 minutes on each side for medium and a little longer if you want them well done.
Minted Smashed Peas & Mint Sauce
tablespoon Olive Oil
shallots – trimmed and chopped
milliliters chicken stock
grams frozen baby peas
cup fresh mint – chopped
cup fresh mint-chopped (for the sauce)
salt and pepper
grams parmesan cheese-grated
milliliters white vinegar
tablespoons fresh lemon grass – finely minced
- For the Smashed Peas: Heat the olive oil in a medium size frying pan.
- Add the shallots and sauté until tender. Set aside.
- Heat chicken stock in a small pot until boiling.
- Drain and reserve 1⁄3 cup of the liquid.
- Simmer for 1 minute, stirring frequently.
- Remove from heat and roughly mash using a potato masher.
- Stir in the parmesan and season with salt and pepper.
- For the Mint Sauce:Place 1 cup of the mint in a food processor, reserving the leftover 1⁄4 cup mint for later.
- Add the vinegar and process until pureed.
- Scrape into a small saucepan and add the honey and lemon grass.
- Cook and stir over medium heat until the honey has dissolved.
- Reduce the heat to simmer, cover, and cook for about 20 minutes.
- Strain the sauce into a small serving bowl and let cool.
- Chop the remaining mint and mix into the strained sauce.