Lamb lollipops with smashed minty broad beans

Lamb lollipops with smashed minty broad beans

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Prep: 15 mins Cook: 10 mins plus podding and skinning the beans and marinating (optional)

Easy

Serves 4
These griddled cutlets should be eaten like drumsticks, making this bright, fresh dish ideal for a sharing platter

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal355
  • fat22g
  • saturates7g
  • carbs9g
  • sugars1g
  • fibre7g
  • protein31g
  • salt0.2g
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Ingredients

  • 1 garlic clove, crushed
  • juice ½ lemon, save the other half for the purée
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small red chilli, finely chopped
  • small splash of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12 lamb cutlet, well trimmed and meat flattened out slightly
  • bread, to serve

For the broad beans mash

  • 300g podded and skinned broad bean (about 1.2kg unpodded)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of the other ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pack mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Mix the garlic, lemon, chilli and olive oil together, put the lamb cutlets in a dish and pour over the marinade. Cover and leave to marinate for 1 hr in the fridge, if you have time. Tip the broad beans into a food processor with half the olive oil, plenty of salt and pepper, and the lemon juice. Blitz to a chunky purée, then tip into a saucepan but leave off the heat.

  2. Heat a griddle pan and cook the lamb for 2-3 mins on each side for thinner chops, 3-4 mins on each side for thicker chops. While the chops cook, gently heat the purée. Then stir through the mint and the rest of the olive oil. Check for seasoning. Serve the lamb in a pile with a bowl of the smashed broad beans and plenty of bread to mop up the juices.

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