PEAS
SWEET SPICED LAMB WITH AVOCADO PEA CRUSH
This is the ideal special occasion meal where everything can be prepared in advance, and refrigerated. For a start, the cooked chilled lamb will be easier to slice thinly. The blitzed avocado and pea mixture will need plastic wrap patted firmly down on the surface to keep air out and to retain its emerald brilliance.
PREPARATION TIME: 25 minutes | COOKING TIME: 5 minutes | SERVES: 6
1 kg (2 lb 4 oz) lamb backstraps
3 teaspoons ground cumin
3 teaspoons sweet paprika
4 garlic cloves, crushed
1 tablespoon chopped parsley
2 tablespoons olive oil
1 large ripe avocado
1½ cups (235 g/8½ oz) fresh or frozen peas
1 tablespoon lemon juice
small handful mint leaves
1–2 teaspoons ground cumin
sea salt flakes and freshly ground pepper
Put the lamb into a bowl with the cumin, paprika, garlic, parsley and oil. Use your hands to thoroughly coat the lamb, then cover and refrigerate for 15 minutes.
Heat a sturdy pan over medium–high heat and when hot add the lamb (in batches, if necessary, to avoid cramming the pan). Cook for 2 minutes on each side for medium rare, or longer to your liking. Remove the lamb and leave to rest for 10 minutes.
Cut the avocado in half, remove the stone, and scoop out and roughly chop the flesh. Put into a food processor with the peas (if using frozen peas there is no need to thaw them before using), lemon juice, mint, cumin, and salt and pepper to taste. Pulse-blend until it has a medium texture.
Slice the lamb crossways into strips and serve on top of a big spoonful of the avocado pea crush.
TIPS Hass avocado holds its buttery smooth texture better than other avocado varieties and does not discolour as quickly.
The avocado pea crush is also excellent with chops, fish, prawns, burger and grills. Instead of cumin and paprika you may like to try using sumac. Lamb backstrap is also known as eye of loin and is a cut from the side of the loin chop. It’s a premium lean, sweet and tender cut that is ideal for quick pan cooking.