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.
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 oilPut 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 butterStir the mint and lemon juice through the peas and season to taste.
mint leavesjuice of 1/2 lemonPile 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 fetaAppears in
In every lamb share — Cutlets (4 pack)
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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?
How pink should the cutlets be?
Will one pack of cutlets feed a family of four?
Can I make the smashed peas ahead?
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