Lamb Chops and Minted Pea Puree

We spent most of last Saturday cooking for a family lunch the following day and, as a result, neither of us have felt much like cooking recently which is why things have been a bit quiet around here.

After a day of catching up with friends and watching the Grand National, neither of us were particularly in the mood again but I’m really glad we managed to force ourselves into the kitchen as these lamb chops were incredible.

Before we went out, we marinated them in a mixture of oil, lemon juice, thyme, garlic, salt and pepper.  A few minutes in the pan and they were done, served with a minted pea puree (a cheats version, just the peas with some water, mint and seasoning) and some sauteed potatoes.  We also made some gravy by simply de-glazing the pan with some red wine to capture all the flavourings that were left behind.

We were lucky that we started with some really good meat which would have been tasty enough without the additional aromatics.  The oil and salt did a great job of tenderising the meat and the extra flavours turned what would have been a good meal and turn into a great one.