Lamb cutlets with minted pea mash

Method

• 1
  Combine oil and garlic in a large ceramic dish. Add cutlets. Turn to coat. Refrigerate for 30 minutes, if time permits.
• 2
  Meanwhile, cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Drain. Cool slightly. Cut in half.
• 3
  Preheat a barbecue plate or chargrill on medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Cook potatoes for 6 to 8 minutes or until lightly charred.
• 4
  Meanwhile, place peas in a microwave-safe dish. Add
• 5
  tablespoons cold water. Cover with plastic wrap. Microwave on high (100%) for 5 to 6 minutes or until tender. Drain. Return peas to dish. Add sour cream and mint. Season with salt and pepper. Roughly mash. Serve lamb with pea mash and potatoes.