Grilled Lamb Cutlets with Pea-Pod & Basil Puree

Garlic-rubbed lamb cutlets grilled to your preferred doneness, served alongside a vivid green purée made from steamed snow peas, butter, cream, and fresh basil. It’s a dish that looks like it belongs on a white tablecloth but comes together in under an hour.

Passing the steamed pea pods through a sieve instead of blitzing in a blender is the move that makes this purée special. The sieve catches the fibrous strings and leaves behind a silky, smooth result that a blender would turn grainy. It takes more effort, but the texture difference is significant.

The basil goes in off the heat at the very end. Cooking basil turns it dark and bitter. Chopping it roughly and stirring into the warm purée releases its oils while keeping the flavor bright and fresh.

Rubbing the lamb with a halved garlic clove gives a subtle, even garlic presence without any raw garlic chunks.

Chef Tips

• Bring the lamb to room temperature before grilling for more even cooking. Cold meat from the fridge sears on the outside before the center warms up.
• Grill lamb cutlets just a few minutes per side for medium-rare. These are thin cuts that overcook quickly.
• The purée can be made ahead and reheated gently. Add the basil only when you’re ready to serve.
• Use snow peas (mangetout), not garden peas. Snow peas make a lighter, more delicate purée.

Variations

• Mint purée: Replace basil with fresh mint for a more traditional lamb pairing.
• Pork chops: Use thin-cut pork loin chops instead of lamb with the same garlic rub and pea purée.