| 1 |
Lightly season lamb cutlets with pepper. Set aside to use later. |
| 2 |
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. |
| 3 |
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. |
| 4 |
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. |
| 5 |
Serve cutlets on sweet potato mash with steamed vegetables of your choice. |
