On the Grill
Chargrilled Spring Lamb with Jersey Royals and Minted Pea Puree
Chargrilled Spring Lamb with Jersey Royals and Minted Pea Puree
4
If you don't want to be slaving over a hot oven, but want to make the most of seasonal lamb, try this quick and easy chargrilled lamb recipe. Perfect as a roast dinner alternative or serve with salads as an easy summer meal.
Ingredients
For the Chargrilled Lamb
- 2 Racks of lamb
- Olive oil
- Salt and pepper
For the Pea Puree
- 2 shallots, roughly chopped
- 1 baby gem lettuce, roughly chopped
- 450g frozen peas
- 20 large mint leaves
- 2 garlic cloves, peeled and roughly chopped
- 1 stick of celery, roughly chopped
For the Potatoes
- 1kg Jersey Royal potatoes, scrubbed
- 50g Butter
- Sprig of mint leaves
For the Carrots
- 16 small carrots, peeled
- 40g butter
To Serve
- Pea shoots
- Gravy
Preparation
For the Chargrilled Lamb
- Attach the GRILL plates to the Griddle and Grill, and set the temperature to 240˚C.
- Whilst the plates are heating, season the racks of lamb and rub them with olive oil.
- Once heated, place the two racks of lamb on the lower grill plate and close the lid.
- For the first minute keep pressing down to ensure nice, neat grill lines.
- Then leave to cook for between 6 and 8 minutes depending on the size of the meat for a medium to rare finish. Add another 2 to 3 minutes for medium to well done.
- Lightly cover with tin foil and leave to rest on a wire rack for 5 minutes before carving.
For the Pea Puree
- Melt the butter in a saucepan.
- Add the shallots, celery and garlic and cook over a medium heat for 3 minutes until softened, occasionally stirring.
- Add the baby gem lettuce and the stock. Bring up to the boil, and cook for 6 minutes, occasionally stirring.
- Add the frozen peas and bring back to the boil. Cook on a medium heat until just tender.
- Remove from the heat. Drain off half the stock and reserve. Add the pea mixture and mint leaves to a food processor and blend on high for approximately 3 minutes. Add a little of the reserved stock, if needed, to produce a smooth and thick consistency.
- Season to taste and set aside.
For the Potatoes
- Place the potatoes in a pan of boiling salted water along with a sprig of mint. Continue to gently boil until the potatoes are ready.
- When ready, drain the potatoes and melt the butter into the potatoes.
For the Carrots
- Steam the carrots until ready and toss with the butter before serving.
To Serve
- Lay the individual cutlets onto the centre of the plate. Place the potatoes and carrots around the meat.
- Place a large spoonful of the pea puree onto the plate.
- Garnish with pea shoots and a drizzle of gravy.