lamb cutlets with redcurrant sauce
12 trimmed Lamb cutlets
2 tsp olive oil
650g kumara (orange sweet potato), peeled and chopped
1/3 cup cup chicken stock
For the sauce:
¼ cup redcurrant jelly
1 tblsp water
- Coat cutlets in oil and cook in a preheated pan for 2-3 minutes on each side or until cooked to your liking.
- Heat the redcurrant jelly and water in a small saucepan or in the microwave until runny. Drizzle over the cutlets and serve with orange sweet potato mash, steamed sugar snap peas, green beans and carrots.
- For the orange sweet potato mash: Steam or microwave the potato until very tender. Mash together with the chicken stock and season well with sea salt and black pepper.