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Epicurious

A Lamb Steak with Peas and Mint

It’s mid-June and I have returned home with four lamb steaks. It’s the sort of thing I buy when my mind is elsewhere. I think I was after a “nothing-special” lunch of ease and straightforwardness, yet once the steaks and their fine frame of white fat had been brushed with olive oil and the leaves and flowers of thyme, and were sizzling on the blackened garden grill, I realized I had an extraordinary treat on my hands. Instead of a mound of petits pois at the lamb’s side, I blitzed the peas to a smooth purée with mint and melted butter.

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