Lamb Cutlets with Sweet Potato Mash
190g of sweet potato
2 french-cut lamb cutlets
1/2 tsp garam masala
salt & pepper
1 tsp unsalted butter
1/4 cup skim milk
1/2 tsp ginger
extra virgin olive oil
Cut the sweet potato in chunks and boil it in a saucepan for 10min or until cooked.
Drain & return.
Add butter, milk, orange zest & seasoning to the sweet potato. Mash and keep warm.
Heat bbq or chargrill pan and spray with oil.
Grill the cutlets for 3min on each side or until charred. Remove from heat and season with pepper.
Blanch the broccolini and zucchini in a saucepan or if you prefer, cook on the grill.
Tip: Be creative with seasonings and try out other protein sources with this recipe.