Glynn Purnell lamb cutlets and peas with capers, lemon and black olives sauce recipe on Saturday Kitchen

Glynn Purnell served up tasty lamb cutlets and peas with capers, lemon and black olives sauce on Saturday Kitchen.

The ingredients for the sauce: ½ banana shallot, finely chopped, 250g lamb trim, 2 garlic cloves, 1 tomato, quartered, 100ml dry white wine, 1 thyme spring, 1 litre lamb stock, knob of butter, 1 rosemary sprig, 1 tsp small capers, 5 pitted black olives, finely chopped, ½ lemon, zest only, peeled and thinly sliced and 5 mint leaves, thinly sliced.


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