Lamb cutlets with redcurrant sauce

Serves

Prep Time

Cook Time

Ingredients

12 trimmed Lamb cutlets

2 tsp olive oil

650g kumara (orange sweet potato), peeled and chopped

1/3 cup cup chicken stock

For the sauce:

¼ cup redcurrant jelly

1 tblsp water

Coat cutlets in oil and cook in a preheated pan for 2-3 minutes on each side or until cooked to your liking.
Heat the redcurrant jelly and water in a small saucepan or in the microwave until runny. Drizzle over the cutlets and serve with orange sweet potato mash, steamed sugar snap peas, green beans and carrots.
For the orange sweet potato mash: Steam or microwave the potato until very tender. Mash together with the chicken stock and season well with sea salt and black pepper.