Make it Scotch

Lamb Cutlets on Minted Pea Puree

  • Prep 10 mins
  • Cook 20 mins
  • Serves 4

Ingredients

Cooking Method

For the puree:

  • 1
    Cook the potatoes in a saucepan of boiling water for 10 minutes or until just tender.
  • 2
    Add the peas and continue cooking for 5 minutes until both the vegetables are tender.
  • 3
    Drain thoroughly, add the creme fraiche, chopped mint and season with a little salt and pepper.
  • 4
    Use a hand blender or processor to whip to a puree, still retaining a little texture.
  • 5
    Cover and return the saucepan to a warm hob.
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