Lamb Cutlets, Sweet Potato Mash & Veggies


Miss M lists “meat on a stick” as one of her favourite dinners and she is delighted that she doesn’t get in trouble for eating with her hands when she chews on the bone (M is actually a 5 year old girl not a dog in case you were wondering).  Anyway for a quick & easy, well balanced, healthy (if you cut the fat off) mid week meal you can’t go past lamb cutlets and veggies.  All made and on the table within half an hour.

This probably doesn’t even need a recipe – boil the sweet potato for 15 – 20 minutes, drain add a splash of milk (or olive oil or keep a little bit of the boiling water in for a low fat option) & mash.  Put the lamb cutlets under the grill for about 7 minutes each side depending on how crispy you like them.  Steam the greens.

Serve with mint sauce or jelly.

Any leftover cutlets could be used for lunch the next day.

Time Saver Tip: If you are making sweet potato mash you could make extra to use in Gwyenth’s Sweet Potato & 5 Spice Muffins.  The mash will keep a day or so in the fridge or can be frozen for a couple of months.


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