Lamb Shoulder Chops with Pea and Mint Puree

Preheat BBQ or grill pan.

Pat dry the lamb chops and let sit at room temp while you make the rub.

Combine two tablespoons of olive oil, garlic powder, paprika, cumin and oregano in a bowl. Season to taste and rub on both sides of the lamb chops.

Grill the lamb chops for 5 - 7 minutes each side until charred. Remove from the heat and rest.

To make the pea puree, melt the butter in a pot over a low heat. Add the garlic and Wattie's Garden Peas and stir to combine. Add the stock and season with salt and pepper. Simmer for 2 minutes then remove from the heat to cool.

Once cooled, add the peas to a food processor or blender and blend until smooth. Add the mint and lemon zest and juice and pulse to combine.

To serve, spread the puree on the serving dish. Lay the lamb chops on top. Sprinkle red onion and drizzle over the resting juices. Garnish with mint leaves and lemon wedges before serving.