Chef Jason Roberts

Lamb Cutlets with Crushed Peas

Chef Jason

Love my lamb; love it even more when it’s cooked in a matter of minutes.

Serves 1


For the Lamb

1 tbs olive oil

1 clove garlic, finely sliced

3 x 60g (2oz) lamb cutlets

For the Peas


Freshly ground pepper

1/2 cup (60g/2oz) frozen peas

1 tbs butter

1 tbs olive oil

Pinch of nutmeg

Wedge of lemon


For the Lamb

Heat olive oil in a medium sized frying pan along with the sliced garlic, being careful not to burn it. Season cutlets with salt and pepper, add to pan and cook for 2-3 minutes on each side until cooked to your liking. Remove and set aside to rest for a couple of minutes.

For the Peas

Heat peas in a saucepan with 3 tbs of water. Cover with a lid and heat until steam appear. Turn off heat. Add butter, olive oil, pinch of salt, pepper and nutmeg. Crush with a fork. Keep warm.


To Serve

Place the cutlets alongside the peas with a wedge of lemon.