Name: Crushed peas and potatoes with sumac lamb cutlets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 12 (about 800g) lamb cutlets; 20.00 ml thyme leaves; 12.00 gm sesame seeds; 2 tsp sumac; 36.40 gm olive oil; 500g baby coliban (chat) or desiree potatoes; 50g butter; 2 garlic cloves, crushed; 450g pea

Crushed peas and potatoes with sumac lamb cutlets

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

"Quick and delightful, fresh peas shine as both a side dish and a main attraction."

Ingredients:

12 (about 800g) lamb cutlets
20.00 ml thyme leaves
12.00 gm sesame seeds
2 tsp sumac
500g baby coliban (chat) or desiree potatoes
450g pea

Instructions:

In a bowl, combine cutlets, thyme, sesame seeds, and sumac. Drizzle with oil and gently toss to coat. Refrigerate for 30 minutes to enhance flavors.
In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Simmer for 10 minutes until tender. Drain and place on a clean work surface, covering with a tea towel. Gently crush the potatoes with the palm of your hand. Return them to the pan with half of the butter and garlic. Cook over high heat, shaking the pan until well combined. Season with salt and pepper.
Heat a large frying pan over medium-high heat. Cook the cutlets for 2-3 minutes on each side until they reach your preferred level of doneness. Place them on a plate, cover with foil, and let them rest for 5 minutes.
Boil peas for 2-3 minutes until heated through. Drain. Add butter and garlic to the pan over medium heat. Stir occasionally for 2 minutes. Remove from heat, lightly crush with a fork, and season with salt and pepper.
Divide the potato and peas onto plates. Place lamb cutlets on top and serve right away.

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