Lamb cutlets on sweet potato mash
Keywords: family, parenting, healthy lifestyle tips, iron, protein
A simple, quick and hearty dinner option including lightly seasoned lamb cutlets, smooth sweet potato mash, and fresh steamed vegetables.
- 8 frenched lamb cutlets
- 1 medium sweet potato
- 2 large new potatoes
- ¼ cup low fat milk
- steamed vegies to serve
- 1 tbsp canola margarine
- Lightly season lamb cutlets with pepper. Set aside to use later.
- Wash, peel and cut sweet potato and potatoes into even shape and size. Place in saucepan, cover with cold water and add a pinch of salt. Boil until soft, drain off all water and mash together with margarine and milk.
- Preheat a non-stick frypan to moderately hot. Cook cutlets on one side until the first sign of moisture appears. Turn and cook for a further 2-3 minutes for medium or until desired degree of doneness. Turn lamb once only.
- Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving.
Serve cutlets on sweet potato mash with steamed vegetables of your choice.
Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).
Preparation time: 15 minutes
Cooking time: 20 minutes
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