Lamb cutlets with lentil and potato mash

June 8, 2010 (Last Updated: January 11, 2019)
Lamb cutlets with lentil and potato mash recipe

 

Don’t be fooled into thinking that this elegant dish will take hours. Lamb cutlets with lentil and potato mash is quick, easy and absolutely delicious. 

Print Recipe

Lamb cutlets with lentil and potato mash

Serves: 4
Cooking Time: 45 mins

Ingredients

  • Mash

  • 4 potatoes, peeled
  • 45ml (3 tbsp) milk, warmed
  • 45ml (3 tbsp) fresh cream, warmed
  • 10ml (2 tsp) butter
  • 1 large egg
  • 200g tinned lentils, drained
  • 12 lamb cutlets, trimmed of excess fat
  • salt and freshly ground black pepper, to serve
  • 45ml (3 tbsp) olive oil, plus extra for serving
  • 30ml (2 tbsp) lemon zest
  • 30ml (2 tbsp) fresh oregano, chopped

Instructions

1

Boil the potatoes until cooked and drain.

2

Mash the potatoes in a pot until smooth. Add the milk, cream, butter and egg and cook on low heat, stirring well to combine, for a few minutes. Stir through the lentils and keep warm.

3

Place the cutlets on a work surface and season well. Heat the oil in a pan and fry the zest and oregano for a few seconds, stirring constantly. Add the cutlets and cook for 5 minutes on each side.

4

Serve the cutlets hot with the lentil mash.

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June 8, 2010 (Last Updated: January 11, 2019) By
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