ingredients
serves 4
2 tbsp golden superfine sugar, plus a pinch
1/4 cup white wine vinegar
1 tbsp roughly chopped mint
1/4 cup butter
3/4 cup onion, peeled and finely chopped
3/4 pound frozen peas
1/4 pint heavy cream
salt and pepper
4 lamb chops, about 6 ounce each
method
1. Put the 2 tbsp superfine sugar and the wine vinegar into a small pan and dissolve over a low heat, then bring to the boil and boil for 2 - 3 minutes. Turn into a bowl, cool, then stir in the mint.
2. Melt 2 tablespoons Butter in a pan, add the onion and cook for 5-7 minutes or until softened and beginning to colour.
3. Add the peas, cream, pinch of sugar, salt, pepper and 1/4 pint water. Bring to the boil and simmer for 5 - 10 minutes or until the peas are tender and the liquid has reduced by half. Transfer to a food processor and process to a rough puree. Check the seasoning. Return to the pan.
4. Melt the remaining butter in a large skillet. When it is hot and sizzling, add the lamb chops and fry for about 5 minutes on each side or until tender and well browned. Meanwhile, reheat the pea puree over a low heat.
5. Add the mint sauce to the lamb and swirl to mix with the pan juices. Serve the lamb chops with the pan juices poured over, accompanied by the pea puree.
