Get the Recipe
It's reached that point in the year when I'm starving for fresh produce. Right now, that means peas. While I have a serious affection for mushy peas (I'll spare you the reasoning), I looked instead for other ways of highlighting the spring vegetable. Still, it's hard to explain how I ended up here, especially since the dish is conceptually based on a ground lamb and hummus recipe.
Basically, I swapped the tan spread for something a little more colorful. It's surprisingly easy to whip up a batch of pea purée. Just cook the peas until warm in some water, drain, and toss into a food processor with some seasoning and a little of the cooking liquid, and you're done. To spruce things up a bit, I did add a handful of mint, but mostly because the herb goes so well with lamb.
Instead of ground lamb, I went with lamb sausages, which I simply cooked with a little butter in a skillet until browned. I served the sausages on the purée, but you could stuff both into a pita for a sandwich. Personally, I like the pita on the side so I can create optimal bites for myself. Regardless, the pea purée provides a nice, sweet balance to the savory lamb.