Fast 800 recipes Lamb chops with crushed minted peas and feta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fast 800 recipes Lamb chops with crushed minted peas and feta By You Magazine - June 9, 2019 A quick, easy and wonderfully satisfying supper. Serve with a leafy salad or wilted spinach (which tastes even better with a teaspoon of olive oil or butter – add 40 cals). Smith & Gilmour SERVES 2 2 thick lamb loin chops (each around 175g) or 4 lamb cutlets 1 tsp olive oil FOR THE CRUSHED MINTED PEAS AND FETA 200g frozen peas 1 tbsp olive oil 15g pine nuts, toasted 1 red chilli, deseeded and finely diced 10g fresh mint, leaves finely chopped 50g feta 1. Rub the lamb with the oil and season on both sides with sea salt and ground black pepper. Heat a griddle, barbecue or frying pan to a medium-high heat and cook the chops for 3-5 minutes on each side, depending on thickness, or until done to taste. Turn on to the fat side for 30 seconds at the end. 2. Meanwhile, to make the minted peas, third fill a pan with water and bring to the boil. Add the peas and cook for 3 minutes. Drain the peas then return to the pan and mash lightly. Add the olive oil, pine nuts and chilli, sprinkle with the mint and crumble the feta on top. Season with lots of ground black pepper and toss lightly. 3. Divide the lamb and crushed peas between two plates to serve. COOK’S TIP To toast pine nuts, scatter the nuts in a small frying pan and toast over a medium heat for 1-2 minutes, stirring frequently, until lightly browned. Tip on to a plate and set aside until needed. ON 5:2 NON-FAST DAYS Drizzle with more olive oil or dress the salad with our simple salad dressing. Add 2-3 tablespoons of cooked quinoa or pearl barley. NUTRITION PER SERVING CALS 542, PROTEIN 47g, FAT 33g, FIBRE 5g, CARBS 12g SAVE 20% ON THE BRILLIANT FAST 800 RECIPE BOOK The Fast 800 Recipe Book by Dr Clare Bailey and Justine Pattison with foreword by Dr Michael Mosley will be published by Short Books on Thursday 13 June, price £14.99. To order a copy for £11.99 until 23 June, call 0844 571 0640; p&p is free on orders over £15. Visit thefast800.com for more information about the programme and advice on how to lose weight, stay healthy and live longer. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved