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A delicious spring treat
• Teaspoons sunflower or vegetable oil • 1 large onion, peeled and finely chopped • 2 garlic cloves, peeled and finely chopped or crushed or 2 teaspoons garlic purée • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or 1 teaspoon minced ginger • 1-2 green chillies, deseeded (if preferred) and finely chopped or 1 teaspoon hot chilli sauce • 3 tablespoons curry paste of your choice • 500g lean lamb mince (10% fat) • 3 medium tomatoes, chopped • 1-2 teaspoons white sugar • 2 tablespoons tomato purée • 75g green peas • Large handful freshly chopped coriander, to garnish
Mix 2 tablespoons of both Dijon mustard and clear, runny honey together in a small bowl and set aside. Add 12 lean lamb cutlets to a shallow bowl, along with 3 tablespoons olive oil, 1 tablespoon freshly chopped rosemary, 2 tablespoons freshly chopped chives, 2 freshly torn bay leaves and 2 peeled and crushed garlic cloves. Leave to marinate for up to an hour in the fridge. Cook 175g of peas in boiling, salted water for 2-3 minutes then drain and rinse. Blitz the peas, 2 spring onions, a small handful of freshly chopped mint, 1 tablespoon olive oil, 2 tablespoons white wine or cider vinegar in a blender then stir in 50g of roughly chopped cherry tomatoes. Brush the lamb on both sides with the mustard and honey glaze and grill for 12-16 minutes, until the meat juice runs clear. Turn and reglaze at intervals. Once cooked, serve with crusty bread or a rustic relish.
