Moroccan lamb medallions with mint pea mash

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!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

400g lean lamb steaks
sprinkling of dukkah
700g small potatoes, sliced
2 tablespoons olive oil
1 to 2 cloves garlic, crushed
1 ½ cups frozen peas
⅓ cup fresh mint leaves, plus extra handful to serve
2 tablespoons olive oil
400g baby carrots, trimmed, halved lengthways if necessary
spray oil
3 tablespoons flaked almonds, lightly toasted, to serve
ground pepper, to serve

Instructions

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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.

Variations

For a more intense flavour, leave dukkah-coated lamb for 1–2 hours before cooking.

Make it gluten free: Check dukkah is gluten free.

Nutrition Info (per serve)

Calories 515 cal

Kilojoules 2150 kJ

Protein 31 g

Total fat 24 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 10 g

Sodium 140 mg

Calcium 100 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.