Lamb steaks with minted peas

Lamb and mint, the New Zealand way, in about 25 minutes.

What you'll need

Serves 4 · about 25 minutes

• →4 lamb leg steaks (about 700 g in total)
• →3 cups frozen peas
• →A small handful of fresh mint
• →600 g baby potatoes
• →1 tablespoon olive oil and 1 tablespoon butter
• →Salt and black pepper

How to make it

• 1.Boil the potatoes for 15 minutes until tender. Add the peas for the last 3 minutes, drain, then lightly crush the peas with the butter, mint and seasoning.
• 2.Season the lamb and cook in a hot pan with the oil for 3–4 minutes a side, until well browned outside and cooked to your liking inside.
• 3.Rest for 5 minutes, then serve with the potatoes and minted peas.

Swaps: lamb chops or loin for leg steaks; kūmara for potatoes.

If your appetite is small today

• →Slice the lamb thinly; a few slices with the peas is a full small plate.
• →More on protein: protein with a smaller appetite.

Keeping it

Refrigerate within two hours and eat within two days.