Marinated lamb, peas, herbs and tomatoes
Photo by Tamara West
This one has spring written all over it
|2 Tbsp||Red wine|
|1 Tbsp||Worcestershire sauce|
|1 tsp||Brown sugar|
|2 cloves||Minced garlic|
|1 to taste||Freshly ground black pepper|
|8||Lamb chops, (loin)|
|2 Tbsp||Red wine vinegar|
|½||Red onion, sliced|
|1||Tomatoes, - as many as you like - mixed varieties, sizes and colours|
|2 Tbsp||Extra virgin olive oil|
|2 cups||Peas, podded fresh (or use frozen)|
|1 cup||Water, (or 1/4 if using frozen pees)|
|1 Tbsp||Unsalted butter|
|¼ cup||Mint leaves|
|1 Tbsp||Dill, chopped|
- Mix red wine, worcestershire sauce, sugar, garlic and pepper together on a large plate then add lamb and turn to coat well. Set aside for 15 minutes.
- Meanwhile stir salt and sugar into vinegar to dissolve. Pour mixture over onion and set aside for at least 5 minutes.
- Slice large tomatoes and cut medium ones into wedges, leaving small tomatoes whole. Place in mixing bowl and pour oil over tomatoes then add onion and vinegar
- mixture. Toss gently and season to taste with sea salt.
- Arrange lamb on a rack over a foil-lined roasting pan.
- Roast at 210C for 12-16 minutes, turning chops after 8 minutes.
- Meanwhile place peas, water, salt and butter in a saucepan with 2 mint leaves. Cover pan with lid and bring to boil. Lower heat and simmer, covered, 8 minutes (or 3 minutes if peas are frozen).
- Use a stick blender or small bowl of food processor to pulse peas and 1/4 cup of the cooking water to very coarse texture. Add remaining herbs and pulse again.
- Arrange tomatoes on plates, along with a spoonful of smashed peas. Serve lamb on peas.