“Chargrilled lamb with a slivered almond and pea puree will delight even the fussiest of foodies. Serve with baked potato chips and you’re onto a winner.”
For puree, heat oil in a small saucepan over medium heat. Cook the shallot and almonds, stirring, for 3 minutes or until almonds are golden. Add peas, tarragon and water. Cover and cook, shaking pan occasionally, for 3-5 minutes or until peas are tender. Transfer 1⁄3 cup pea mixture to a bowl and reserve. Add cream to pan. Simmer for 2 minutes or until thickened. Use a stick blender to coarsely puree. Season with salt and white pepper.
Meanwhile, heat a chargrill pan over high heat. Drizzle the lamb with oil and season. Cook, turning, for 3 minutes each side for medium or until cooked to your liking. Set aside for 3 minutes to rest.
Divide pea puree among serving plates. Top with reserved pea mixture, extra almonds, lamb and mint. Serve with chips.