Lamb cutlets with spinach and pea purée
Lamb cutlets with spinach and pea purée is an elegant main course where tender lamb meets a vibrant green purée. The Thermomix chops garlic and capers in seconds, grates Parmesan finely and blends spinach with peas into a silky purée, while precise heating keeps flavours balanced. Restaurant-quality results with minimal hands-on effort.
About this recipe
Lamb cutlets with spinach and pea purée Thermomix TM7 bring a French bistro classic straight to your home kitchen with remarkably little effort. Searching for an impressive lamb recipe for your all-in-one kitchen machine? This is it: golden, herb-seasoned lamb cutlets paired with a vivid green purée of baby spinach, sweet peas, grated Parmesan and briny pickled capers. The TM7 handles the repetitive work beautifully — garlic cloves are chopped in seconds, Parmesan is grated to a fine snow, and the spinach and pea purée is blended and heated to a silky, restaurant-smooth consistency without a single lump. The natural sweetness of the peas balances the rich, meaty lamb, while a splash of wine and vegetable stock paste deepen the sauce. Ideal as a quick weekend dinner or an elegant course when guests come over, this recipe proves that refined cooking and everyday convenience can go hand in hand.
Preparation tips
- Pat the lamb cutlets dry before seasoning with salt and pepper, then sear them in olive oil in a hot pan so they develop a golden crust while staying pink and juicy inside. Rest them briefly before serving.
- Taste the spinach and pea purée after blending and adjust the seasoning gradually — the Parmesan and capers already add salt, so a little extra pepper and a knob of butter often work better than more salt.
- For a milder family version, reduce the capers and garlic, and serve the purée with a dollop of crème fraîche. Leftover purée keeps well in the fridge and pairs nicely with grilled fish the next day.
Recipe variations
- Lactose-free version: replace the Parmesan with a mature aged lactose-free cheese or nutritional yeast, and finish the purée with olive oil instead of butter for a fully lactose-free lamb dinner.
- Festive variation: add fresh mint and lemon zest to the spinach and pea purée for a springtime Easter menu, and crown the cutlets with crispy fried capers and toasted breadcrumbs for extra crunch.
Thermomix TM7 Benefits
- Time savings - The Thermomix chops the garlic cloves and capers uniformly in seconds, skipping tedious knife work. [Time Savings]
- Weighing - Weigh the spinach, peas and wine directly into the mixing bowl of the TM7 for accurate ratios. [Built-In Scale]. [Built-in Scale]
- Grating - The Thermomix grates the Parmesan cheese finely so it melts evenly through the green purée. [Multi-Function]
- Heating - Precise temperature control of the TM7 warms the pea purée gently without curdling or losing colour. [Temperature Control]
- Mixing - The TM7 blends spinach and peas into a silky-smooth purée far faster than a hand masher. [Hands-Free]
Ingredients
- lamb rack
- salt
- ground black pepper
- olive oil
- red wine
- Vegetable stock paste
- Parmesan cheese
- pickled capers
- garlic cloves
- fresh flat-leaf parsley