- 12 (about 800g) lamb cutlets
- 1 tablespoon thyme leaves
- 1 tablespoon sesame seeds
- 2 teaspoons sumac
- 2 tablespoons olive oil
- 500g baby coliban (chat) or desiree potatoes
- 50g butter
- 2 garlic cloves, crushed
- 3 cups (450g) frozen peas
10 Mins Prep, 25 Mins Cook
Place cutlets in a bowl. Sprinkle with thyme, sesame seeds and sumac; drizzle with oil. Gently toss to combine. Place in fridge for 30 minutes to develop flavours.
Place the potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Reduce heat to medium and simmer for 10 minutes or until tender. Drain well. Place the potatoes on a clean work surface and cover with a clean tea towel. Use the palm of your hand to gently crush the potatoes. Return to the pan with half the butter and garlic over high heat and cook, shaking the pan, until well combined. Season with salt and pepper.
Meanwhile heat a large frying pan over medium-high heat. Add the cutlets and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Cook the peas in a large saucepan of boiling water for 2-3 minutes or until heated through. Drain well. Return the peas to the pan with the remaining butter and garlic and place over medium heat. Cook, shaking the pan occasionally, for 2 minutes or until well combined. Remove from heat. Use a potato masher or fork to lightly crush. Season with salt and pepper.
Spoon the potato and peas among serving plates. Top with lamb cutlets and serve immediately.
Recipe Source: www.taste.com.au