Moroccan lamb medallions with mint pea mash

Instructions

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.