Lamb with Bashed Peas and Mint Salsa

Created on 2nd Jun 2017

Inexpensive and widely available, lamb leg steaks are often neglected cuts of lamb. Serving them with a fresh, tangy mint and tomato salsa really brings them to life - delicious!

The ingredients and instructions for Lamb with Bashed Peas and Mint Salsa are as follows:


Serves 4

300g frozen peas
50g butter
6 spring onions, finely sliced
4 tbsp crème fraîche
Juice of 1 lemon
4 tomatoes, diced
2 tbsp capers
3 tbsp mint leaves, finely shredded
2 tbsp white wine vinegar
4 tbsp Pomora extra virgin olive oil
4 lamb leg steaks (each about 140g)
Splash of Pomora extra virgin olive oil for cooking the lamb
Sea salt and freshly ground black pepper


1. Melt the butter in a small frying pan over a medium heat, add the spring onions and cook for 5 minutes.

2. Put the peas into a pan of boiling water, bring back to the boil and simmer for 2 minutes.

3. Put the spring onions, peas, creme fraiche and half the lemon juice in a blender and pulse blend to a rough puree. Add the remaining lemon juice and season.

4. For the salsa, stir together the tomatoes, capers, mint, vinegar, extra virgin olive oil and some black pepper.

5. Season the lamb on both sides and cook in a heavy frying pan with a splash of extra virgin olive oil for 3-4 minutes on each side. Rest for 5 minutes before serving with a generous spoonful of the peas and some salsa on top.

The recipe for Lamb with Bashed Peas and Mint Salsa uses Pomora extra virgin olive oil.
Taken from Healthy Speedy Suppers by Katriona MacGregor, Nourish Books 2016.
RRP £16.99. 25% off with code POMORA25 at Nourish Books.