Grilled Lamb Cutlets With Peapod And Basil Puree

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Bbq/grill, Lamb, Meats	4	Servings

INGREDIENTS

1	lb	Pea pods
1	oz	Butter
2	oz	Cream
4		Lamb cutlets
1		Clove Garlic
		Olive oil
		Salt and Pepper
		Handful of basil leaves

INSTRUCTIONS

Steam the pea pods until just tender and pass through a sieve. You can
liquidise them, but I found it allowed too much of the fibre into the
puree. Reheat the puree gently with the butter and the cream.  cut the
garlic clove in two and rub over the surface of the meat.  Brush the
olive oil over the meat and season well with salt and  pepper. Grill
for a few minutes each side, depending on whether you  like your lamb
pink, or well done.  Roughly chop the basil leaves with a sharp knife
and stir into the  puree off the heat, season with salt and pepper and
serve with the  meat.  Source: Hugo Arnold, Evening Standard, London,
UK

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