Poblano Pea Puree is a great pairing for lamb and seafood.
Savory, tangy, and fresh, this balances fatty meats and compliments both fresh white fish and oilier fish like salmon and mackerel.
Place two poblano peppers under the broiler until their skin blisters and chars on all sides, then place in an empty grocery bag and fold it closed to steam the skin off. Ziplocs work better for steaming, but we're trying to use less melted plastic around here.
After about 15 minutes, take the peppers out and the waxy skin will peel off easily. Remove the seeds, stem, and membrane and place in food processor / blender / stick blender.
To this add the juice of 1 Meyer lemon. If no meyer lemon, then use regular lemon and a touch of orange juice. Lime would be better if I was preparing this for seafood, but it was created to accentuate the buttery sweetness of lamb when brined in the Lime Jalapeno Fajita Bath Brine Concentrate.
Quickly blanch 1/2 cup of peas in boiling water - about 30 seconds. Add these to the mix.
You can add 1/4 cup mint or cilantro, or a mix of both.
Finally, add 1 clove of garlic, 1 teaspoon of black pepper, 1 teaspoon of salt, 1/2 teaspoon cumin.
Puree together and that's it. If you want to spice it up, add a jalapeno or serrano to the mix.