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Porcini-crusted lamb with minted pea mash

Name: Porcini-crusted lamb with minted pea mash
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 2 1/2 cups (300g) frozen peas; 1/2 cup mint leaves, chopped; 30g unsalted butter; 20g dried porcini mushrooms (from delis); 1/3 cup (50g) plain flour; 8 large French-trimmed lamb cutlets; 1 egg, lightly beaten; 4 sprigs vine-ripened cherry tomatoes; 1/4 cup (60ml) olive oil; 1 tablespoon balsamic vinegar

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Porcini-crusted lamb with minted pea mash

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Ingredients (10)

2 1/2 cups (300g) frozen peas
1/2 cup mint leaves, chopped
30g unsalted butter
20g dried porcini mushrooms (from delis)
1/3 cup (50g) plain flour
8 large French-trimmed lamb cutlets
1 egg, lightly beaten
4 sprigs vine-ripened cherry tomatoes
1/4 cup (60ml) olive oil
1 tablespoon balsamic vinegar

Method

1.

Cook peas in boiling water for 2-3 minutes. Drain. Process half the peas with mint and butter until smooth, then return all peas to pan and season. Cover and set aside.
2.

Preheat oven to 180°C. Grind porcini and flour to a powder in a small processor or coffee grinder. Season, then place on a plate. Dip lamb in egg, then coat in porcini mix. Heat oil in a large frypan over medium-high heat. In batches, brown lamb for 2 minutes each side. Place in a roasting pan with tomatoes. Roast for 5 minutes until lamb is medium-rare and tomatoes soften. Rest for 5 minutes while you reheat mash. Place mash on plates, then top with lamb and tomatoes. Mix balsamic into pan juices, then drizzle over.

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