*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Pea pods
    1       oz           Butter
    2       oz           Cream
    4                    Lamb cutlets
    1                    Clove Garlic
                         Olive oil
                         Salt and Pepper
                         Handful of basil leaves
   Steam the pea pods until just tender and pass through
   a sieve. You can liquidise them, but I found it
   allowed too much of the fibre into the puree. Reheat
   the puree gently with the butter and the cream.
   cut the garlic clove in two and rub over the surface
   of the meat. Brush the olive oil over the meat and
   season well with salt and pepper. Grill for a few
   minutes each side, depending on whether you like your
   lamb pink, or well done.
   Roughly chop the basil leaves with a sharp knife and
   stir into the puree off the heat, season with salt and
   pepper and serve with the meat.
   Source: Hugo Arnold, Evening Standard, London, UK
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