I love lamb with peas and this way of combining leg steaks with puréed peas could be adapted with kebabs, chops or cutlets. The steaks are quickly griddled to form a crusty surface, rested and sliced then piled over minted pea purée with a few peas scattered over the top. This looks very pretty and is enhanced in looks and flavour by dollops of tangy soft French goat’s cheese. Yum.
Serves 4 Prep: 20 min Cook: 15 min
Ingredients: 4 lamb leg steaks; 1 tbsp sunflower oil; 500g fresh or frozen podded peas; 3 heaped tbsp full fat crème fraiche; 1 tsp English mint sauce or jelly; 150g French soft goat’s cheese
Heat a ridged grill pan very hot while you smear the steaks with oil, trimming away any fat or gristle.
Boil the kettle.
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Season one side of the steaks with salt and pepper and lay that side down on the hot griddle. Cook, pressing down a couple of times with an egg slice or tongs, for 3 minutes.
Season the exposed side with salt and pepper, turn and repeat. Transfer to a chopping board and leave to rest for at least 5 minutes while you finish the dish.
Boil the peas in salted water from the kettle until tender. Drain, set aside half a cup of peas and blitz the rest with the crème fraiche and mint sauce for several minutes until very smooth.
Season the meat a second time and slice across the steaks.
Serve pea purée topped with slices of steak, a scattering of reserved peas, dollops of goat’s cheese and dribble of meat juices.
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View Times writers’ and readers’ pics of Lindsey’s recipes at thetim.es/foodflickr