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Crushed peas and potatoes with sumac lamb cutlets

by wiki
10 April, 2019
in Dinner
0
Crushed peas and potatoes with sumac lamb cutlets
Crushed peas and potatoes with sumac lamb cutlets
  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Fresh peas are ideal for a quick and delicious side dish, but are just as comfortable playing star ingredient.

Ingredients

  • 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

Method

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.
  • Step 4
    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.
  • Step 5
    Spoon the potato and peas among serving plates. Top with lamb cutlets and serve immediately.
  • High fibre
  • Low carb
  • Low sodium
  • Low sugar

Nutrition

  • 2752 kj

    Energy

  • 39g

    Fat Total

  • 15g

    Saturated Fat

  • 10g

    Fibre

  • 48g

    Protein

  • 162mg

    Cholesterol

  • 208.99mg

    Sodium

  • 7g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Ian Wallace
  • Publication: Notebook:

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Tags: potato
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