I do love a lamb chop! They’re so quick to cook, taste delicious and are full of loads of lovely iron, which helps give your immune system the support it needs.
I’m also a massive fan of this green pea smash because you can make it with frozen peas, and it takes less than 10 minutes to whip up. For extra vitamin C immunity-boosting goodness, serve this dish with a generous side of lightly steamed broccoli.
Enjoy!
I’m also a massive fan of this green pea smash because you can make it with frozen peas, and it takes less than 10 minutes to whip up. For extra vitamin C immunity-boosting goodness, serve this dish with a generous side of lightly steamed broccoli.
Enjoy!
Lamb Chops With Green Pea Smash
Serves 2
Ingredients
2 tablespoons extra-virgin olive oil
6 x 75 g lamb chops
salt flakes
freshly ground black pepper
chilli flakes, to serve
green pea smash
2 cups peas (fresh or frozen)
pinch of salt flakes
30 g butter
grated zest and juice of
1 lemon
pinch of freshly ground black pepper
2 tablespoons extra-virgin olive oil
Method
- For the green pea smash, cook the peas in a saucepan of boiling water for about 5 minutes if fresh or 7 minutes if frozen. Drain, then pop them straight into the food processor with the salt, butter, lemon zest and juice, pepper and olive oil.
- Whizz everything together to a rough purée-like consistency, then cover with a lid and set aside to keep warm.
- Heat the olive oil in a large frying pan over a medium heat, add the chops and cook for 3 minutes on one side until lightly caramelised, then flip over and cook for another 2 minutes.
- Divide between two plates and season, then top with a few chilli flakes and serve with the pea smash.
Want more delicious recipes from Lola Berry? Try her vegan chickpea and kale scramble and next-level berry crumble.
This recipe was extracted from Food to Make You Glow by Lola Berry, published by Plum, RRP $39.99
