Monday, March 12, 2012

Oregon Dukkah Dusted Lamb with Pea Puree

This recipe is inspired by Adelaide Now.
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Serves: 4
1/2 cup chicken or vegetable stock
3 cups frozen peas
2 tbsp yogurt or sour cream
Sea salt and white pepper
2 tbsp olive oil
1 clove garlic, peeled and finely chopped
8-12 lamb cutlets
1/3 cup (45g) Zesty Oregon Dukkah for dusting
1/2 cup plain yogurt
* 1 tbsp mint leaves, chopped
* Olive oil for drizzling
* Baby mint leaves for garnish
Bring the chicken or vegetable stock to the boil in a medium saucepan. Add frozen peas, reduce heat and simmer for 2 minutes. Drain peas, reserving 1 tbsp stock.
Place 2 1/2 cups of peas (reserve 1/2 cup and keep warm for serving), reserved stock, yogurt or sour cream into food processor and puree. Season with sea salt and pepper and set aside.
Heat olive oil in a large non-stick frying pan, add garlic and cook for 30sec, stirring continually. Remove garlic and drain on paper towel.
Dust the lamb cutlets generously on both sides with dukkah. Reheat olive oil in frying pan, add cutlets and cook on medium-high for 3-4 minutes on each side.
Spoon heated pea puree and reserved peas on to serving plates. Top with cooked cutlets and serve with combined yohurt, pan-fried garlic and chopped mint. Drizzle with olive oil and garnish with baby mint leaves.