2-3 Crumbed Lamb Cutlets per person
2 Bacon Rashers, finely sliced
1 1/2 cups of Frozen Peas
2 Shallots, finely sliced
2 tbsp Fresh Mint, finely sliced
1/2 tsp Lemon Zest, finely grated
Cracked Black Pepper & Sea Salt
Step One - In a pan over a medium heat cook the bacon until crispy. Remove from the pan and set aside. Wipe out the pan with paper towel.
Step Two - Place the frozen peas in a colander and run cold water over the peas for a couple minutes, until almost thawed. Set aside and allow to drain.
Step Three - In a pan over a medium heat warm enough olive oil to coat the bottom of the pan. Place in the crumbed lamb cutlets. Cook for 3-5 minutes each side or until the crumbs are golden brown.
Step Four - Melt the butter in the original pan over a low heat. Add the shallots and cook until softened. Add the peas, bacon, lemon zest and season with salt & pepper. Cook for 2-3 minutes, or until the peas are cooked through. Remove from the heat and stir through the fresh mint.
Step Five - Serve the crumbed cutlets and lemon & mint peas alongside a creamy mashed potato.