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Grilled Pistachio Lamb with Sweet Potatoes & Minted Pea Puree

Savor the rich flavors of Grilled Pistachio Lamb, served with Roasted Sweet Potatoes and Minted Pea Puree.

369 Reviews


Cooking Time

2 Person

Serving Size





Before you start

Preheat the oven to 180 Degrees Celsius. Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Chopping board | Knife | Baking pan/Baking tray | Oil | Salt | Black pepper | Cooking pot | Measuring jug | Strainer | Blender | Mixing bowl

Cooking Instructions


Step 5 : Make the Salad

Mix spinach with lemon juice, olive oil, salt, and pepper.

7 g Garlic
5 g Rosemary Fresh
120 g Asparagus
350 g Sweet Potato
200 g Green Peas
35 ml Water
100 ml Sour Cream
10 g Mint Leaves
400 g Lamb Chop
80 g Pistachio Nuts
120 g Fresh Lemon
40 g Baby Spinach


Nuts, Dairy

Step 1 : Prep the Ingredients

First, cut the sweet potato in half, peel and finely chop the garlic, finely chop the rosemary, remove the hard part of the asparagus, and crush the pistachios.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Prep the Puree

Bring a pot of water to boil, season with a pinch of salt, and cook green peas for 1-2 minutes. Reserve some cooking water, then drain the peas and cool them under running water. Blend peas with reserved water, mint leaves, salt, and pepper until smooth. Stir in sour cream.

Step 2 : Roast the Sweet Potato

Place the sweet potato on a baking tray, drizzle oil on top, season with salt, and black pepper, and roast in the oven for 30-40 minutes. Add the asparagus 5 minutes before the sweet potato is fully cooked.

Step 4 : Roast the Lamb Chops

Combine lamb chops with chopped garlic, rosemary, salt, pepper, and olive oil. Coat with crushed pistachios and place on a baking tray. Roast in the oven alongside sweet potatoes for 8-15 minutes to your desired doneness.

Step 6 : Serve and Enjoy!

Spread minted pea puree on plates. Arrange roasted sweet potatoes and lamb chops. Garnish with asparagus and top with the baby spinach salad.


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