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Lamb cutlets on sweet potato mash

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8 frenched lamb cutlets
1 medium sweet potato
2 large new potatoes
0.25 cup low fat milk
steamed vegies to serve
1 tbsp canola margarine


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.


1 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.
2 Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).