- Prep Time:10 mins
- Cook Time:15 mins
Dukkah Dusted Lamb with Smashed Peas
We love this dish for when spring lamb starts to come into season. It’s lean, it’s tender and it has a yummy crunch when coated in dukkah. The added potato makes this recipe more of a substantial meal and it’s a fantastic dinner to serve up to guests.
Original recipe by BIRDS EYE | 1.9.15
+1 1 CAN (822g) EDGELL TINY TATERS
- 1 cup hot chicken or vegetable salt reduced stock
- 3 cups frozen Birds Eye Garden Peas
- 2 tablespoons natural low fat yoghurt
- 2 tablespoons oil
- 1 clove garlic, crushed
- 8-12 lamb cutlets (trimmed)
- ⅓ cup dukkah for dusting
- ½ cup natural low fat yoghurt, extra
- 1 tablespoon chopped mint leaves
- Olive oil for drizzling and mint leaves, for garnish
Cook Birds Eye Garden Peas in simmering stock for 2 minutes. Drain and reserve 1 tablespoon stock. Reserve ½ cup of peas and place remaining peas, reserved stock, yoghurt into a food processor and puree. Stir through reserved peas.
Sprinkle lamb cutlets generously on both sides with dukkah. Heat oil in a large non stick frypan, add garlic and cutlets and cook over medium-high heat for 3-4 minutes on each side or until done to your liking. Remove lamb and set aside to rest.
MEANWHILE, ADD RINSED AND DRAINED EDGELL TINY TATERS TO THE PAN AND HEAT THROUGH.
Spoon pea puree on serving plates and top with cutlets. Serve with combined yoghurt and mint. Drizzle with olive oil and garnish with mint leaves.
Dukkah is a blend of Middle Eastern Spices and nuts such as almonds, pistachios or walnuts and is available at most supermarkets in the spice section.
Healthy Tip: Trim the lamb cutlets of any excess fat prior to cooking.