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.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:30 minutes
- 3 tablespoons unsalted butter, divided
- 4 lamb sausages
- 2 1/2 cups fresh or frozen baby peas
- 2 tablespoons chopped mint leaves
- Kosher salt and freshly ground black pepper
- Handful fresh pea sprouts
- 1/2 cup feta cheese, crumbled
- 4 pitas, quartered
Melt two tablespoons butter in a 12-inch non-stick skillet set over medium-low heat. When butter stops foaming, add the lamb sausages and cover the skillet. Cook until sausages are browned on the bottom, 8 to 10 minutes. Flip the sausages, cover again, and cook until browned on the other side and cooked through, another 8 to 10 minutes.
Meanwhile, bring a quart of salted water to a boil in a medium saucepan set over high heat. Add peas and cook until tender and warm, 1 to 2 minutes. Drain the peas, reserving a 1/4 cup of the cooking liquid. Transfer peas to a food processor along with 1 tablespoon butter and chopped mint. Process until smooth, adding in some of the cooking liquid until it has the texture of hummus. Season to taste with salt and pepper.
To serve, spoon some of the puree on a plate and top with a sausage, pea sprouts, a sprinkling of feta, and some pita triangles.