Lamb Chops with Pea, Mint and Avocado
recipe for Lamb Chops with Pea, Mint and Avocado
Salad comes from Thomasina Miers and has been reproduced
courtesy of www.deliciouslyhealthyavocados.co.uk
Aldeburgh Food Festival
Many Brits avoid avocados because they wrongly believe
them to be a bad fatty food. But it is time
to dispel those myths - because in reality they contain
healthy monounsaturated fats that actually
help to lower cholesterol levels.
The fruits also contain the protein tryptophan, which
boosts levels of serotonin, the chemical in the brain
that promotes good mood, happiness and a sense of wellbeing.
That is not to mention the high content of Vitamin E,
antioxidants and other oils for great physical health
inside and out. It explains why theyre used as
a very healthy alternative to butter in Chile!
With the first Avocado Week 2009 upon us (19th to 25th
October), why not take advantage of this nutritious
fruit with a quick and easy avocado recipe.
In celebration of Avocado Week, winner of MasterChef
2005 and restaurant owner Thomasina Miers has developed
an exciting range of delicious avocado recipes suitable
for breakfast, lunch and dinner.
Cooking notes on avocados
should be eaten when they are soft.
Check when you are buying them for ripeness by gently
squeezing them at the tips they should yield
a little to the pressure of your fingers.
They are often sold before they are ripe so if you
want to eat them quickly store them in a brown paper
bag with a banana somewhere warm. The enzymes in the
banana will make the avocados ripen much more quickly.
On no accounts keep them in the fridge. A window sill
that gets some sunshine or an airing cupboard is ideal.
For more information visit www.deliciouslyhealthyavocados.co.uk
love lamb chops. We always had them as a special treat
when I was growing up. Somehow the combination of a
warm pea and mint salad peppered with ripe avocado is
a perfect foil for hot, grilled lamb chops."
for Lamb Chops with Pea, Mint and Avocado Salad
Juice and zest of a lemon
3 cloves garlic, bashed with a rolling pin
15g parmesan, finely grated
Salt and pepper
1 tbsp of rosemary leaves, finely chopped
300g fresh peas, podded
Yoghurt and Mint Dressing:
300mls thick yoghurt, drained
1 - 2 tbsp of mint, roughly chopped
3 spring onions finely sliced
1 tbsp extra virgin olive oil
Salt and pepper
A pinch of sugar (optional)
to make Lamb Chops with Pea, Mint and Avocado
the lamb in a dish or a plastic bag (check it has
no holes) with the lemon juice, olive oil, garlic,
a couple of stems of mint and salt and pepper and
set aside for half an hour.
make the yoghurt dressing by mixing all the ingredients
the peas in boiling salted water for 2 - 3 minutes,
drain and refresh under cold water. Season them with
a splash of olive oil, the grated parmesan, the lemon
zest and a tablespoon of chopped mint and salt and
and slice the avocado into bite-size pieces, squeeze
a little lemon juice on each piece, season them and
add to the peas.
the rocket through the pea mixture and add little
more olive oil if needed.
a grill on its highest setting and dab each chop with
a tiny knob of butter.
for 3 - 4 minutes a side for pink or longer until
cooked to your liking.
serve, place the pea and avocado salad on the plates,
top with the cutlets and spoon over the yoghurt and