Serves 3-4
Preparation Time: 5-10 minutes
Cooking Time: 25 minutes

Ingredients
175g Birds Eye Peas
8-12 lamb cutlets, French trimmed
3 large potatoes, peeled and cut into even sized pieces
150ml double cream
50g butter
a little sea salt and freshly ground black pepper

To garnish
A few crispy mint leaves (see Top tips from Birds Eye)

Instructions
1.Boil the potato in boiling water for 15 minutes or until just cooked. Drain well then mash
2.Return the potato mash to a clean pan and whisk in the butter and cream. Season to taste and keep warm
3.Cook the peas for 2 minutes then drain well. Put peas into a food processor and blitz until smooth
4.Add the peas to the mash and warm through
5.Season the lamb well then pan fry for 3 minutes on each side or to your liking
6.Divide the pea mash evenly onto 4 hot serving plates and top with the lamb and mint leaves

Top tips from Birds Eye
Shallow fry fresh dry mint leaves in hot oil for 10-15 seconds or until translucent green. Drain on kitchen paper
Be careful to not over process the mash so not to loose the texture

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