This recipe by Andre Ursini is really a treat for dinner time. Its super easy to make and only takes 35 minutes, what are you waiting for?


  • 1 large onion, chopped

  • 200g pancetta

  • 1/3 cup extra virgin olive oil

  • 350g frozen peas

  • 200ml chicken stock

  • sea salt and pepper

  • 12 lamb cutlets, French trimmed

  • 250g gorgonzola dolce

  • 1 large red chilli, finely sliced

  • few sprigs of rosemary

  • few mint leaves, chopped


  • 1.

    Fry onion and pancetta with 2 tablespoons olive oil in a pan for a few minutes before adding peas. Continue cooking and add the chicken stock. Cover the pan and cook on a low heat for 20 minutes. Season to taste.

  • 2.

    Heat the grill pan until very hot. Massage the lamb cutlets with remaining olive oil, salt and pepper. Place on the hot grill and cook 3-5 minutes on either side. Rest for a few minutes.

  • 3.

    To serve, place the peas on a plate then the lamb and finish with a piece of gorgonzola dolce and chilli. Garnish with fresh rosemary and mint.

Nutritional information

Nutritional analysis per serving (148 servings)

  • Energy 497kj
  • Fat Total 45g
  • Saturated Fat 20g
  • Protein 19g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 320mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 35 minutes

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