Lamb Cutlets With Smashed Peas And Mint Sauce

• Lamb Cutlets
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 12 Lamb Cutlets
• Minted Smashed Peas & Mint Sauce
• 1 tablespoon Olive Oil
• 3 shallots - trimmed and chopped
• 250 milliliters chicken stock
• 450 grams frozen baby peas
• 1 teaspoon honey
• 1/4 cup fresh mint - chopped
• 1/14 cup fresh mint-chopped (for the sauce)
• salt and pepper
• 75 grams parmesan cheese-grated
• 250 milliliters white vinegar
• 6 tablespoons honey
• 3 tablespoons fresh lemon grass - finely minced

1. Heat the olive oil in a frying pan until very hot.
2. Sprinkle in the salt.
3. Cook lamb cutlets for about 4 minutes on each side for medium and a little longer if you want them well done.
4. For the Smashed Peas: Heat the olive oil in a medium size frying pan.
5. Add the shallots and saute until tender. Set aside.
6. Heat chicken stock in a small pot until boiling.
7. Drain and reserve 1/3 cup of the liquid.
8. Simmer for 1 minute, stirring frequently.
9. Remove from heat and roughly mash using a potato masher.
10. Stir in the parmesan and season with salt and pepper.
11. For the Mint Sauce:Place 1 cup of the mint in a food processor, reserving the leftover 1/4 cup mint for later.
12. Add the vinegar and process until pureed.
13. Scrape into a small saucepan and add the honey and lemon grass.
14. Cook and stir over medium heat until the honey has dissolved.
15. Reduce the heat to simmer, cover, and cook for about 20 minutes.
16. Strain the sauce into a small serving bowl and let cool.
17. Chop the remaining mint and mix into the strained sauce.

cutlets, olive oil, salt, cutlets, mint sauce, olive oil, shallots, chicken stock, frozen baby peas, honey, fresh mint, salt, parmesan cheese, milliliters white vinegar, honey, lemon grass

Taken from food52.com/recipes/31444-lamb-cutlets-with-smashed-peas-and-mint-sauce (may not work)