Preparation
Chop the fresh mint leaves.
Method
- 1 Blanch the peas in boiling salted water for 2 minutes then drain.
- 2 Purée the peas with the spring onions.
- 3 Transfer to a bowl and stir in the yogurt and mint.
- 4 Season to taste and add a squeeze of lemon juice, if desired.
- 5 Season the lamb chops.
- 6 Heat a grill pan over a high heat until hot, add the chops and sear for about 2 minutes.
- 7 Turn and cook for another 3 minutes for medium-rare and 3½ minutes for medium.
- 8 Serve the lamb with the dip and toasted pitta bread.
3 Reviews
-
Kat
Delicious!!
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Sam
So yummy.....I added feta as an added extra!
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Han
Made the dip for the first time, with some fresh spearmint from the garden... It is so fresh tasting and summery!
- Average per serving
- Calories 452.0kCal
- Fat18.3g
- Saturated8.5g
- Salt0.34g
- Carbohydrates27.0
- Sugar8.5g
- Protein46.6g
- Fibre11.0g