lamb cutlets with redcurrant sauce

lamb cutlets with redcurrant sauce



Prep Time

Cook Time


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.
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