Pan-Fried Lamb Cutlets with Marjoram Crushed Peas and Tomato and Anchovy Dressing

Pan-fried lamb cutlets served with crushed marjoram peas and a warm tomato, olive, and anchovy dressing.

Lamb Main Course High Protein Peas Saturday Kitchen

Estimated Nutrition

Calories

635.7

kcal / serving

2542.8 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

44.6g

per serving

178.5 g total

Protein

49.1g

per serving

196.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Dairy

Butter

Crème Fraîche

Meat

piece

Lamb Cutlet

trimmed

NutsSeeds

Salt

for seasoning

Black Pepper

freshly ground

clove

Garlic

lightly crushed

sprig

Rosemary

fresh

tbsp

Marjoram

fresh leaves

tbsp

Marjoram

fresh leaves

OilsFats

Olive Oil

Extra Virgin Olive Oil

Other

piece

Black Olive

pits removed, halved

Seafood

piece

Anchovy

finely chopped

Vegetables

piece

Tomato

small, cut into quarters

300

Pea

fresh, blanched

Method

Season the lamb cutlets with salt and pepper.

Fry the lamb, garlic, rosemary, and two chopped anchovies in olive oil for 3 minutes per side.

Rest the cooked lamb in a warm place.

Sauté the tomatoes, olives, and remaining anchovies in the lamb pan for 3 minutes.

Whisk olive oil and vinegar, add to the pan, and stir in the marjoram leaves.

Cook the peas, butter, and extra marjoram in a pan for 3 minutes until tender.

Crush the peas lightly with a masher and stir in the crème fraîche.

Serve the lamb over the peas and spoon dressing around the plate.