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- Lemon and oregano lamb cutlets with sweet potato mash
Lemon and oregano lamb cutlets with sweet potato mash
Serves
4
Prep Time
15
Cook Time
20
Ingredients
8 Lamb cutlets
1 Lemon, juiced
½ tsp Dried oregano
2 Garlic cloves, crushed
1 Medium sweet potato
2 Large new potatoes
¼ cup Milk
1 tbsp Butter
Method
- Cover the cutlets with the combined lemon juice, oregano and crushed garlic. Set aside to use later.
- Peel and cut the sweet potato and new potatoes into even shape and size. Place in a saucepan, cover with cold water and add a pinch of salt. Boil until soft, drain off all water and mash together with butter and milk.
- Preheat a non-stick frypan to moderately hot. Cook the cutlets on one side until the first sign of moisture appears. Turn and cook for a further 2 min for medium-rare or until desired degree of doneness.
- Remove the cutlets from the heat, cover loosely with foil and rest cutlets for 2 min before serving.
- Serve the cutlets on sweet potato mash. Serve with steamed vegetables.