Lamb, peas and mint — some trios you don't argue with

Nobody sat down and invented lamb with peas and mint. It just kept happening, kitchen after kitchen, until it became the law of the land. This is that trio on a weeknight footing: cutlets seared hard in a grill pan, and a bag of frozen peas smashed with butter, mint and lemon while the lamb rests. The peas go rough and buttery, the cutlets stay pink, and the whole plate lands inside twenty-five minutes. Four cutlets does dinner for two — proper dinner, the kind you'd happily serve to your mum.

25 mins 2 servings Prep 10 minsCook 15 minsMain CourseAustralian

Ingredients

  • 4 Your Farmer grass-fed lamb cutlets (1 pack)
  • 1 tbsp olive oil
  • Salt and pepper to season
  • 300g frozen peas
  • 30g butter
  • Small handful mint leaves, roughly chopped
  • Juice of 1/2 lemon
  • 60g feta, crumbled (optional)

Instructions

Take the cutlets out of the fridge 10 minutes before cooking, pat them dry, rub with the olive oil and season well on both sides.

4 lamb cutlets1 tbsp olive oil

Put a grill pan over high heat and let it get properly hot — a drop of water should skitter and vanish. Put a saucepan of salted water on to boil for the peas at the same time.

Stand the cutlets fat-edge down in the pan for a minute to render, then lay them flat and cook 2–3 minutes per side until charred outside and pink at the bone.

Move the cutlets to a warm plate, cover loosely and rest while you make the peas.

Boil the peas for 3 minutes, drain well, and return to the hot saucepan with the butter. Smash roughly with a potato masher or fork — you want rubble, not puree.

300g frozen peas30g butter

Stir the mint and lemon juice through the peas and season to taste.

mint leavesjuice of 1/2 lemon

Pile the smashed peas onto two plates, prop two cutlets on each, pour over any resting juices and scatter with feta if you're using it.

60g feta

Appears in

In every lamb share — Cutlets (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
Sale price From $150.00Regular price $162.41

Why This Trio Works

Cutlets come off the rack — one rib bone each, carrying the tenderest eye of meat on the lamb. They're small and quick by nature, which is why they suit a weeknight better than almost any other chop. The mint isn't decoration either. Lamb is the richest-tasting of the everyday meats, and mint's fresh bite is the old English answer to that richness — the same logic as apple with pork. Peas bring the sweetness that ties the two together. The cutlets in your CSA lamb share are from Your Farmer® lambs raised entirely on pasture, and grass-fed lamb has a cleaner, brighter flavour that this simple plate lets speak for itself. If you're curious what pasture does to the meat on your plate, our guide to grass-fed beef and lamb walks through it.

Swaps and Variations

Frozen peas are genuinely the right call here — they're snap-frozen young and sweet, and smashing hides nothing. But you can fold in a handful of frozen broad beans for something nubblier, or swap the feta for a spoon of Greek yoghurt on the side. Basil instead of mint pushes the peas towards Italy. Lamb loin chops from the same share work perfectly with a couple of extra minutes a side, and the smashed peas are just as happy under a pan-fried piece of fish on the nights lamb isn't on the menu. No grill pan? Any heavy frying pan gives you the same result, minus the stripes.

Storage and Leftovers

Cooked cutlets keep 3 days in an airtight container in the fridge; the smashed peas keep 2 days and are better than you'd expect reheated gently with a splash of water. They also freeze for a month in a container — thaw them straight into a warm pan and they come back with a knob of butter. Reheat the cutlets fast in a hot pan — 30 seconds a side — or eat them cold, which is no hardship. The best leftover move: rough-chop the lamb off the bone and fold it through the peas with extra lemon for a warm lunch bowl. If your freezer needs restocking before the next pea season rolls around, you can reserve your share anytime.

Frequently asked questions

Can I use fresh peas instead of frozen?

Yes — you'll need about 700g of pods to get 300g of peas, and they may want an extra minute of boiling depending on their age. Frozen peas are picked young and frozen fast, so they're often sweeter than fresh pods that have travelled.

How pink should the cutlets be?

Pink at the bone is where cutlets are at their juiciest — about 58–60°C at the thickest point before resting. If you prefer them more done, add a minute per side, but past medium they start to dry out quickly because they're so thin.

Will one pack of cutlets feed a family of four?

One pack is an honest dinner for two adults. For four, cook two packs — the grill pan takes four cutlets at a time, so do two rounds and rest the first batch under foil. Double the peas in the same saucepan.

Can I make the smashed peas ahead?

You can smash them a few hours ahead and reheat gently with a knob of butter, but stir the mint and lemon in at the last minute — both fade with sitting and lose their fresh bite.

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