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Lamb cutlets on sweet potato mash

Serves 4
Preparation Time 15
Cooking Time 20


8frenched lamb cutlets
1medium sweet potato
2large new potatoes
0.25 cuplow fat milk
steamed vegies to serve
1 tbspcanola margarine


1Lightly season lamb cutlets with pepper. Set aside to use later.
2Wash, 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.
3Preheat 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.
4Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving.
5Serve 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).

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