Barbecue Lamb Cutlets with Creamy Pea Dip
Succulent lamb cutlets are marinated in mustard and herbs before being grilled to perfection and served with a vibrant, cooling dip made from peas and soft goat's cheese.
Ingredients
- 12 lamb cutlets (allow 2 per serving)
- 1.5 tbsp Dijon mustard
- 1.5 tbsp mixed dried herbs
- 1 lemon (finely grated zest and juice)
- 8.8 oz frozen peas (roughly 250g)
- 2.6 oz soft goat's cheese (roughly 75g)
- 1 small garlic clove (crushed)
- 3 tbsp extra virgin olive oil (plus 1tbsp to drizzle)
Instructions
- Brush the lamb cutlets all over with Dijon mustard, then sprinkle with the dried herbs, lemon zest, and seasoning. Set aside to marinate.
- Prepare the pea dip: Cook the frozen peas in boiling water for 5 minutes, then drain and refresh in cold water. Drain again thoroughly. Combine the cooled peas, soft goat's cheese, crushed garlic, 3tbsp olive oil, and 2tbsp lemon juice in a mini blender (or use a stick blender). Blend until smooth. Season to taste.
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