Lamb, Minted Peas & Feta

Prep: 15mins.
Cooking: 10mins.
Serves 4

Lamb
* 12 lamb cutlets (you could also use fillet or neck fillet)
* 1 tablespoon extra-virgin olive oil
* 1 bunch Oregano (finely chopped)
* Juice of 1 Lemon

Mashed peas
* 4 cups Frozen Peas
* 3 Spring Onions, white and pale green (chopped )
* 2 tablespoons chopped mint
* 1 small clove garlic (chopped )
* 2 tablespoons extra-virgin olive oil

To serve
* Lemon Wedges
* 200g fresh Feta (crumbed)

- Place lamb in a dish and marinate with
lemon juice, oil and oregano (make sure all of the lamb gets coated) then leave to rest for 30-60mins.
- Place peas in a bowl, cover with boiling water and stand for 3-4mins. Drain, then transfer to a food processor.
- Add green onions, mint and garlic then whiz until coarsely minced.
- While machine is running, drizzle in 2 tablespoons oil.
- Transfer to a heated bowl and keep warm.-
-BBQ or grill the lamb, cooking for approx. 2mins on each side
- Place peas on plates, top with lamb cutlets and crumb some feta on top then serve with lemon wedges.