Lamb with sage and kumara mash

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 700g kumarasweet-potatoX, peeled, chopped

• ¼ cup liquid salt-reduced chicken stock

• 4 x 150g lamb cutlets or loin chops, fat trimmed

• spray oil

• 1 tablespoon reduced-fat spread

• 2 tablespoons shredded fresh sage

• 6 cups steamed carrots, sugar snap peas and green beans

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Instructions

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1. Cook kumara in a pot of boiling water for 20 minutes or until tender. Drain. Add stock and mash kumara until smooth.
2. 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.
3. 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.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition info (per serve)

Calories 502 cal

Kilojoules 2100 kJ

Total fat 15 g

Saturated fat 5 g

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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.

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First published: Feb 2013

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