4 boneless mutton chops rump or rump of the 160g clean
800 ml chicken broth
a few sprigs of thyme
1 Bay leaf
1 tbsp black pepper
1 tbsp coriander seeds
300 grams fresh peas (frozen pre-thaw)
2 tablespoons chopped herbs oregano and a little more
sea salt, freshly ground black pepper
olive oil is first cold pressed to supply
Lamb put in a pot with a thick bottom together with the thyme, Bay leaf, peppercorns and coriander seeds. Pour broth, bring to boil and simmer on slow heat for 8 minutes.
If you use fresh peas, you put it into a pot of boiling water and blanch for 2-3 minutes, depending on size. Fold.
Put the blanched (or thawed) peas in a food processor and a little punch for a few seconds.
Remove the lamb from the broth on a hot plate and leave for 10 minutes to rest.
Put the peas in a pan, generously drizzle with olive oil, and season with chopped oregano, salt and pepper to taste. Quick warm up on medium heat, stirring constantly.
Put the peas in the hot plates. Lamb cut into thick slices and place on top of the peas. Sprinkle oregano, drizzle with fragrant olive extra virgin oil, season with sea salt and coarsely ground black pepper. Serve with new potatoes or asparagus.