Lamb Cutlets with Mushy peas and Ricotta
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At the first sign of summer, my husband rips the cover off the BBQ, ready for several months of delicious meaty delights…while the weather’s warm we rarely deviate from a formula of meat, poultry or fish served with a big yummy salad. This is one of my favourite dishes – big in flavour, low in fat…and quicker than takeaway!
It’s a dish that won me the ‘best recipe’ competition in Round 1 of the Michelle Bridges 12 Week Body Transformation, and it’s still on the program menu several years on!
What you need
6 x frenched lamb cutlets
100g low fat ricotta (from the deli rather than in the chiller section), crumbled
1 cup frozen peas
1tsp lemon juice
1 tsp lemon zest
1/2 cup whole mint leaves
Freshly ground black pepper and sea salt
What to do
Bring a small saucepan of water to the boil. Add the frozen peas to the boiling water. Return to boil then reduce heat and simmer for 1 minute. Drain and refresh under cool water.
Use the back of a fork to lightly mash the peas, leaving about half of them whole. You want a nice textural contrast between the ‘mush’ and the pop of the whole peas. Season well with black pepper and add the lemon juice. Combine well.
Meanwhile, season the lamb cutlets lightly with salt. Spray a non-stick pan or lightly with olive oil spray over medium-high heat. Cook the cutlets for 2-3 minutes each side or until lightly pink in the middle. Set aside to rest somewhere warm.
Place the frozen peas, mint leaves and lemon zest into a medium bowl. Mix gently together then add the ricotta. Toss lightly to combine and season with salt and pepper to taste.
Place the cutlets on a plate and spoon on some of the mushy peas. Enjoy!
Serves 2
Tip: If you want to make it a little more substantial, serve with some couscous…and to change it up a little, you can replace the ricotta with some low fat feta and toss with a little olive oil and white balsamic vinegar.
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