Lamb Cutlets With Sweet Potato Mash

Cooking Time: 10 Minutes

Prep Time: 5 minutes

Servings: 2

Ingredients: 

Cutlets:

• 6 Lamb cutlets 

• 100gr Panko Bread Crumbs

• 1 Egg Beaten

• 100gr Flour for coating

• Salt n Pepper to Taste 

Potato Mash:

• 1 Large Sweet Potato

• 100gr Butter Salted

• 50ml Milk

Gravy

• 250ml Beef Stock

• 25gr Butter

• 25gr Flour

Method: Mashed Potatoes

1. Peel and cut potatoes into really small cubes

2. Put the potatoes on to boil. 15-20 minutes cooking time.

3. When cooked you should be able to poke them with a fork and have no resistence

4. Drain your potatoes and put them back in the pot

5. Add desired amount of butter and milk, mash with a masher to desired consistency. Serve Hot

Method: Lamb cutlets

1. Clean the Sinew off the Lamb Cutlets

2. (optional) Use a Meat Mallet to tenderize and flatten the meat portion of the cutlet, no need to hit the bone

3. Crumb the Lamb Cutlets, into the flour, then the eggs, then the bread crumbs and season with salt.

4. Put on a pot for your sauce, add butter and melt

5. Add your flour and mix with a whisk to form a Roux

6. Cook your Roux, stirring occasionally until it goes brown

7. Add your beef stock small bits at a time, whisking it in until you get desired sauce consistency. Make it as thick or thin as you want

8. Fry the lamb cutlets in a pan, 5 minutes each side

9. Serve your Lamb Cutlets and add your Sauce.
   
   

Suggestions: 

You can swap out the sweet potato for white potato, just use 2 big potato washed instead and follow the same process 

The Vegetables you use can be swapped out to what you have, or what you like, like carrot, grilled capsicum, or saute’d mushrooms