1 large onion, chopped
1/3 cup extra virgin olive oil
350g frozen peas
200ml chicken stock
sea salt and pepper
12 lamb cutlets, French trimmed
250g gorgonzola dolce
1 large red chilli, finely sliced
few sprigs of rosemary
few mint leaves, chopped
Fry onion and pancetta with 2 tablespoons olive oil in a pan for a few minutes before adding peas. Continue cooking and add the chicken stock. Cover the pan and cook on a low heat for 20 minutes. Season to taste.
Heat the grill pan until very hot. Massage the lamb cutlets with remaining olive oil, salt and pepper. Place on the hot grill and cook 3-5 minutes on either side. Rest for a few minutes.
To serve, place the peas on a plate then the lamb and finish with a piece of gorgonzola dolce and chilli. Garnish with fresh rosemary and mint.