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Minted Peas with Lemon and Shallots in a white bowl on a paisley background.
5 from 1 vote

Minted Peas with Lemon and Shallots

Our Minted Peas with Lemon and Shallots are an easy bright side dish, that pack a ton of flavor! And come together in a snap. They go terrifically with fish, lamb, chicken, and beef alike.

Category Side Dish
Cuisine Northern England
Keyword Minted Peas with Lemon and Shallots
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Mean Green Chef


  • 2 cups (300 grams) shelled peas fresh or frozen
  • 2 Tablespoons butter
  • 1 shallot finely diced
  • 1/4 cup (60 ml) heavy cream
  • 2 Tablespoons fresh mint finely chopped
  • 1/2 teaspoon grated lemon zest
  • Kosher sea salt to taste
  • freshly cracked black pepper to taste


  1. Prepare the peas, see instructions above for fresh and frozen. 

  2. Melt the butter in the heavy-bottomed saucepan over medium-low heat. Add the finely diced shallots and sauté until softened, about 3 minutes. Combine the cream, half of the mint, lemon zest, dash of Kosher sea salt, and freshly cracked black pepper into the softened shallots.

  3. Bring the mixture to a bubble and cook stirring with a flat-bottomed wooden spoon until it begins to thicken about 2 minutes. Add the peas and stir until they're warmed through and coated with sauce about 1 minute. Remove from the heat, taste and season with additional salt and pepper if needed. Garnish with mint and serve.

Recipe Notes

  • Prep time is approximate.