Description
Broad beans is not a usual vegetable in the Filipino cuisine so it adds complexity to the challenge, luckily we dine out a lot in some good restaurants so I am exposed to some dishes I don’t usually cook at home. Like this post which I got the inspiration from a restaurant I tried not long ago, a simple dish of grilled lamb racks topped with some mashed broad beans.
Ingredients
Scale
Grilled Lamb
- 1 dozen lamb cutlets
- juice from 1 lemon
- 4 garlic cloves, minced
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
- freshly ground black pepper
- salt
Broad Bean Mash
- 300g broad beans, podded and skinned
- 4 tbsp olive oil
- juice from 1 lemon
- 2 tbsp grated parmesan
- 6 mint leaves, roughly chopped
- freshly ground black pepper
- salt
Instructions
- In a bowl combine garlic, lemon, cayenne and olive oil.
- Put the lamb cutlets and mix to coat lamb with marinade evenly. Set it aside and let it marinate for an hour.
- Place broad beans, 2 tbsp olive oil and lemon juice in a food processor and pulse until its mashed but leaving some chunks.
- In a sauce pan add the olive oil, mint, parmesan and broad beans, cook in low heat. Season with freshly ground black pepper and salt.
- In a grill, cook lamb for 3-4 minutes on each side.
- Serve lamb chops topped with mashed broad beans on top.