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Lamb lollipops with smashed minty broad beans

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

  • Prep: 15 mins
    Cook: 10 mins
    plus podding and skinning the beans and marinating (optional)
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 355
  • Carbohydrates 9
  • Saturated Fat 7
  • Sugar 1
  • Protein 31
  • Fat 22
  • Fibre 7
  • Salt 0.2

Nutrition per serving

  • Calories 355
  • Carbohydrates 9
  • Saturated Fat 7
  • Sugar 1
  • Protein 31
  • Fat 22
  • Fibre 7
  • Salt 0.2

Ingredients

  • 1 garlic clove, crushed
  • juice ½ lemon, save the other half for the purée
  • 1 small red chilli, finely chopped
  • small splash of olive oil
  • 12 lamb cutlets, well trimmed and meat flattened out slightly
  • bread, to serve
  • 300g podded and skinned broad beans (about 1.2kg unpodded)
  • 3 tbsp olive oil
  • juice of the other ½ lemon
  • small pack mint leaves, roughly chopped

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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