Asian Spiced Crumbed Cutlets and Green Pea Mash

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Recipe's preparation

Preheat the oven to 200°C. Line a roasting pan with baking paper.
Place 2 tsp soy sauce and 1 tsp five-spice powder in a small bowl and mix well.
Dip the 12 lamb cutlets in the soy and spice mix.
Arrange the cutlets in a single layer in the prepared roasting pan.
In the Thermomix mixing bowl, melt 30g butter and 1 tbs honey 1 min/70°C/speed 1.5
Place 1 cup breadcrumbs and 3 tsp sesame seeds in the mixing bowl of the Thermomix. 5 sec/speed 4
Spread a little of the crumb mixture over the top of each lamb cutlet.
Bake the cutlets in the preheated oven for 20 minutes or until golden.
Add 1/4 cup parsley, chopped to the mixing bowl and chop 4 sec/speed 5 and set aside.
While the cutlets are baking, place 500g potatoes cut into small cubes and 125g milk into the mixing bowl and cook 10 min/100°C/speed 1
Add 500g frozen peas to the bowl with the potatoes. Cook until the peas and potatoes are tender 5 min/100°C/speed 1.
By this time the potatoes will be soft and mushy. If they are not cooked enough you will end up with a lumpy mash. CHECK THE POTATOES ARE COOKED THOROUGHLY AT THIS POINT. If chopped too big, or not cooked enough, add a bit more cooking time.
Add 25g butter, 1/4 cup parsley, chopped and mint jelly to the mixing bowl and mash for 20-30 seconds max. DO NOT OVERWHIP as you will end up with a claggy mash. NOTE the "mashing time" will depend on the size you dice your potatoes and how well cooked/mushy they are.
Mash for 20 - 30 seconds checking after each 10 sec/speed 4 until desired consistency.
Serve the honey sesame lamb cutlets with the pea mash.