Balsamic lamb chops with pea puree

Ingredients

6 lamb chops
3 tbspn balsamic vinegar
5 tbspn extra-virgin olive oil
A small bunch of mint, chopped
300g frozen peas
2 tbspn grated Parmesan

Method

1. Marinate the chops in two tablespoon of balsamic vinegar, two tablespoons of oil, half the mint and some seasoning

2. Cook the peas in boiling water for two minutes

3. Drain and tip into a food processor and puree with the remaining mint, vinegar, olive oil, Parmesan and some salt

4. Pour into the saucepan to reheat

5. Grill the chops for two-three minutes each side, then rest for five minutes in foil

6. Serve with the warm pea puree and hot buttered Jersey Royals

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