Balsamic & Rosemary Lamb Cutlets with Potato & Parsnip Mash

11 Ingredients

Number of servings

4

600grams potatoes
400grams parsnips
40grams butter
3/4 cup milk
8 lamb cutlets
1 pinch sea salt ground (to taste)
1 pinch pepper (for seasoning)
2teaspoons olive oil
1/2 cup balsamic vinegar
2tablespoons rosemary, sprigs roughly chopped
3 zucchini, trimmed and sliced diagonally

Nutrition per serving

29% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This delicious meal pairs juicy lamb cutlets with a hearty potato and parsnip mash, and is perfect comfort food on a cold winter’s day.

Method

Step 1 of 4

Place potatoes and parsnips into a saucepan and cover with cold water. Bring to the boil over a high heat. Reduce heat and simmer, uncovered for 20 minutes or until tender. Drain. Add butter and milk. Mash until smooth.

Step 2 of 4

Season cutlets on both sides with salt and pepper. Heat oil in a large non-stick frying pan over medium-high heat. Cook cutlets for 2 minutes on each side for medium-rare, or until cooked to your liking.

Step 3 of 4

Add balsamic vinegar and rosemary. Cook for 2 minutes or until vinegar is heated through. Transfer cutlets to a large plate and cover with foil to keep warm. Pour sauce into a jug. Wipe pan clean.

Step 4 of 4

Heat oil in a frying pan over a medium-high heat. Add zucchini and cook, stirring often for 3 minutes or until golden. Serve cutlets with mash and sautéd zucchini. Drizzle cutlets with balsamic sauce.