Instructions
Step 1
Bring the chicken or vegetable stock to the boil in a medium saucepan. Add frozen Birds Eye Garden Peas, reduce heat and simmer for 2 minutes. Drain peas, reserving 1 tablespoon stock. Place 2½ cups of peas (reserve ½ 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.
Step 2
Heat olive oil in a large non-stick frying pan, add garlic and cook for 30 seconds, stirring continually. Remove garlic and drain on paper towel.
Step 3
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.
Step 4
Spoon heated pea puree and reserved peas onto serving plates. Top with cooked cutlets and serve with combined yoghurt, pan-fried garlic and chopped mint. Drizzle with olive oil and garnish with baby mint leaves.