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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.
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