Balsamic lamb chops with pea purée

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olive magazine

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Recipe by olive magazine

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1. Marinate the chops in 2 tbsp balsamic vinegar, 2 tbsp oil, half the mint and some seasoning. Meanwhile, cook the peas in boiling water for 2 minutes. Drain, then tip into a food processor and purée with the remaining mint, vinegar, olive oil, parmesan and some salt. Pour into a saucepan to reheat.
2. Grill the chops for 2-3 minutes each side, then rest for 5 minutes in foil. Serve with the pea purée.

Per serving

784 kcalories, protein 52.1g, carbohydrate 15.5g, fat 57.5 g, saturated fat 22.1g, fibre 7.6g, salt 1.01 g

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• Philippa

  01 November 2007

  Philippa rated this recipe

  

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• Von's binder

  10 March 2008

  Von's binder rated and commented on this recipe

  

  We weren't that keen on the pea puree (will serve with something else next time) but the lamb was gorgeous. Will make this again.

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• comfortfood

  21 March 2008

  comfortfood rated and commented on this recipe

  

  In contrast to the previous comment - my whole family loved this recipe and kids especially enjoyed the pea puree which was a lovely compliment to the lamb. Will make this again.

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• Diane

  31 March 2008

  Diane rated and commented on this recipe

  

  Lovely flavours, but will cook lamb for a little longer next time.

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• pam

  15 April 2008

  pam rated and commented on this recipe

  

  Lamb was gorgeous with this marinade. Pea puree was not so good. Used good oil but tasted bitter.

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• Bref

  01 August 2008

  Bref commented on this recipe

  The lamb was incredibly tender after an hour of marination. A fantastic recipe!

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• Karina

  30 September 2008

  Karina rated and commented on this recipe

  

  The flavour of the lamb chops was really good with the marinade. We also really loved the pea puree, different but very nice.

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Ingredients

• 6 lamb chops
• 3 tbsp balsamic vinegar
• 5 tbsp extra-virgin olive oil
• a small bunch of mint , chopped
• 300g frozen peas
• parmesan , grated to make 2 tbsp

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 6 lamb chops
• 3 tbsp balsamic vinegar
• 5 tbsp extra-virgin olive oil
• a small bunch of mint , chopped
• 300g frozen peas
• parmesan , grated to make 2 tbsp

Per serving

784 kcalories, protein 52.1g, carbohydrate 15.5g, fat 57.5 g, saturated fat 22.1g, fibre 7.6g, salt 1.01 g

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