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?
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.
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.
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 analysis per serving (148 servings)
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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Time: 35 minutes
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