Lamb Cutlets with Pea and Rosemary Mash

cook 20 mins
  • 750 g (1 lb 10 oz) potatoes, peeled and chopped
  • 350 g (11 1/2 oz) frozen or fresh peas
  • 1 tablespoon chopped rosemary
  • 8 lamb cutlets
  • 30 g (1 oz) butter
  • salt and pepper
  • Cook the potatoes in a pan of boiling water for 12–15 minutes until tender, adding the peas 2 minutes before the end of the cooking time.
  • Meanwhile, sprinkle half the rosemary over the lamb cutlets then cook them under a preheated hot grill for 3–4 minutes on each side, or until cooked to your liking. Leave to rest.
  • Drain the potatoes and peas, then return to the pan and lightly mash with the remaining rosemary, butter and salt and pepper to taste. Serve the lamb cutlets accompanied by the pea and rosemary mash.
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