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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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We've taken humble lamb and peas to a new level with the addition of Moroccan spices and minty peas. This flavoursome dish is dairy-free too dairy-free too!
1 Sprinkle lamb with dukkah and set to one side.
2 To make pea mash, cook potatoes in pan of boiling water over a medium heat for 12–15 minutes, or until tender. Drain. Return to pan and mash with first measure of olive oil and garlic. Keep warm in pan.
3 Cook peas in boiling water for 5 minutes. Drain. In a food processor blend peas with a quarter of the mash until smooth.
4 Add pea mix to potato with remaining oil and stir over a low heat to warm. Adjust seasoning. Cook carrots either in the microwave or boil or steam so they retain some ‘bite’.
5 To cook lamb, spray pan with oil and heat until hot. Add lamb and cook to your liking, turning once.
6 Divide pea mash amongst four plates, top with sliced lamb and serve with carrots. Scatter over almonds, torn fresh mint and pepper.
For a more intense flavour, leave dukkah-coated lamb for 1–2 hours before cooking.
Make it gluten free: Check dukkah is gluten free.
Calories 515 cal
Kilojoules 2150 kJ
Total fat 24 g
Saturated fat 5 g
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