Lamb with sage and kumara mash

Serves: 4

Time to make: 30 mins

Ingredients

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Cook kumara in a pot of boiling water for 20 minutes or until tender. Drain. Add stock and mash kumara until smooth.
Place a large non-stick frying pan over a high heat. Spray lamb cutlets with oil and season with freshly ground black pepper. Add to pan. Cook for 2 minutes on each side for medium-rare or cook to your liking. Place on a warm plate, cover with tinfoil and allow to rest for 5 minutes.
Add spread to pan and heat until melted. Add sage and cook for 1 minute or until fragrant. Drizzle over lamb. Serve with mash and vegetables.

Make it gluten free: Use gluten-free stock.

Calories 502 cal

Kilojoules 2100 kJ

Protein 38 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 16 g

Dietary fibre 10 g

Sodium 250 mg

Calcium 140 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.