Marinated lamb, peas, herbs and tomatoes

Tamara West

This one has spring written all over it

Ingredients

2 Tbsp	Red wine
1 Tbsp	Worcestershire sauce
1 tsp	Brown sugar
2 cloves	Minced garlic
1 to taste	Freshly ground black pepper
8	Lamb chops, (loin) (Main)
¼ tsp	Salt
¼ tsp	Sugar
2 Tbsp	Red wine vinegar
½	Red onions, sliced
1	Tomatoes, - as many as you like - mixed varieties, sizes and colours
2 Tbsp	Extra virgin olive oil
2 cups	Peas, podded fresh (or use frozen)
1 cup	Water, (or 1/4 if using frozen pees)
¼ tsp	Salt
1 Tbsp	Unsalted butter
¼ cup	Mint leaves
1 Tbsp	Dill, chopped

Directions

1. Mix red wine, worcestershire sauce, sugar, garlic and pepper together on a large plate then add lamb and turn to coat well. Set aside for 15 minutes.
2. Meanwhile stir salt and sugar into vinegar to dissolve. Pour mixture over onion and set aside for at least 5 minutes.
3. Slice large tomatoes and cut medium ones into wedges, leaving small tomatoes whole. Place in mixing bowl and pour oil over tomatoes then add onion and vinegar
4. mixture. Toss gently and season to taste with sea salt.
5. Arrange lamb on a rack over a foil-lined roasting pan.
6. Roast at 210C for 12-16 minutes, turning chops after 8 minutes.
7. Meanwhile place peas, water, salt and butter in a saucepan with 2 mint leaves. Cover pan with lid and bring to boil. Lower heat and simmer, covered, 8 minutes (or 3 minutes if peas are frozen).
8. Use a stick blender or small bowl of food processor to pulse peas and 1/4 cup of the cooking water to very coarse texture. Add remaining herbs and pulse again.
9. Arrange tomatoes on plates, along with a spoonful of smashed peas. Serve lamb on peas.