

Moroccan lamb medallions with mint pea mash
Ingredients
- 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
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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.
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 515cal
-
Kilojoules 2150kJ
-
Protein 31g
-
Total fat 24g
-
–Saturated fat 5g
-
Carbohydrates 40g
-
–Sugars 9g
-
Dietary fibre 10g
-
Sodium 140mg
-
Calcium 100mg
-
Iron 4.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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