Place sesame seeds, McCormick Thyme Leaves, Sumac and oil in a large bowl, season generously with McCormick Sea Salt and Black Pepper. Add lamb cutlets and toss to coat evenly. Cover with plastic wrap and refrigerate for 30 minutes or overnight to marinate.
Cook potatoes and peas in separate saucepans until tender. Drain.
Lightly crush potatoes with a fork and add half butter and McCormick Garlic Powder. Gently toss, cover and set aside, keeping warm. Repeat with peas, remaining butter and McCormick Garlic Powder.
Heat a large frying pan over medium heat. Cook cutlets 2-3 minutes each side or to your liking.
To serve; Divide potato and peas between serving plates and top with sumac lamb cutlets.
A delicious substitute for lamb cutlets are chicken tenders, tender and quick to cook.