Lamb sausages with minted pea puree

Preparing the minted pea puree – 15 minutes

Peel and slice the shallots, no need to slice them fine and perfect since you're going to blend them anyway. Fill 1 of the small pans with water and salt and bring to a boil.

Heat a little bit of butter in a small pan and saute the onion for about 2 minutes. Toss in 3/4 of the frozen peas and saute for another few minutes. Add about 1 cup of water and the vegetable stock cube.

Let it simmer for about 10 minutes on low heat, or until the peas or fully cooked. Add a handful of mint leaves and create the puree using a rod mixer or blender. Season with pepper and salt.  

Putting it together – 15 minutes

Boil the rest of the frozen peas in a pan with salty water until fully cooked, this will take about 10 minutes. Heat some butter in the medium-sized skillet and cook the lamb sausages for about 3 minutes on both sides.

Serve with the minted pea puree, roasted potatoes, extra peas and extra mint leaves. Enjoy!