Ingredients
- 2 Sprigs oregano (Leaves only or 1 tablespoon dried oregano)
- Sea salt and freshly ground black pepper
- 2 Cloves garlic (Smashed)
- 2 ½ tablespoons Olive oil
- 12 Fat lamb cutlets
- 3 cups Podded broad beans
- 1 cup Frozen peas
- 6 Mint sprigs (Leaves roughly chopped)
- ½ Clove garlic (extra)
- 100 ml Extra virgin olive oil
- 100 gms Creek fetta
- 1 Lemon
Instructions
- Choose smaller racks of lamb and cut them yourself – the meat is always sweeter and juicier or smaller racks. Or ask the butcher for double cutlets.
- Combine the oregano, salt, pepper, garlic and olive oil and coat the lamb thoroughly. Leave to marinate for at least 15 minutes.
- Bring a saucepan of water to the boil and salt it so that it tastes like sea water. Drop in the broad beans and cook for 3 minutes, then drain and refresh under cold running water until just warm. Replace the water in the pan, add salt and bring to the boil. Cook the peas for 1 minute, then drain and refresh under cold running water until just warm.
- Remove the outer skin from the broad beans to reveal small, bright green beans and roughly chop. Place half in a mortar and pestle with the mint, extra garlic and a little salt and pound to a rough paste. Gradually add the peas, extra virgin olive oil and remaining broad beans until you have a thick, rough paste.
- Preheat a chargrill or barbecue plate and cook the cutlets for 5 minutes each side, then set aside to rest for 3 minutes. Transfer to plates, top with the broad bean paste, fetta and a squeeze of lemon juice and serve.
Notes
Serves 4