Lamb Lollipops & Rosemary Wedges

Carrying on my lunch time extravaganza, I though it was time to step it up a gear today. So Lamb Lollipops with pea and mint puree, home made redcurrant jelly and Rosemary wedges are on the menu.

You will need:

• Lamb cutlets

• Frozen Peas

• A Potato

• Red Current Jelly

• Sea Salt

• Pepper

• Mint

• Olive oil

• Lemon

• Rosemary

First make your Puree, just boil the peas then once they are cooked, drain them and blanch them in cold water. (This is essential as it makes them keep their colour and not go brown over time.

Add some lemon, salt, pepper and the mint and wiz up until its a smoothish consistency. Cover with cling film and set aside in the fridge.

Next up, slice up you potato in wedges and boil for about 7 mins so they are slightly soft but not crumbly. 

Drain and then mix up with Rosemary, a pinch of sea salt, olive oil and pepper. 

Fry them in a preheated pan, until they are evenly golden and crunchy.

I had previously rubbed in Rosemary, olive oil, salt and pepper into my cutlets. So now just used the same pan to fry them up, about 6/7 mins on each side. (I like it quite pink in the middle)

I'm really lucky and my mum makes the most amazing home made red currant jelly. So I just dipped my brush in and stroked it across my plate... ( I just like things to look good, a little silly I know)!

Just a few finishing touches of the mint and pea puree and it's lunch time....

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