Crumbed Lamb Cutlets with Garlic Smashed Potato and a Classic Tomato & Onion Gravy

Prep Time:

Cook Time:

Serves:

4 Servings

Ingredients

Ingredients (Potatoes):

2-3 Medium Sized Brushed Potatoes, cubed

2 Garlic Cloves, minced

A splash of Milk

One knob of Butter

Sea Salt

Ingredients (Gravy):

1 Brown Onion, finely diced

½ Punnet of Cherry Tomatoes, finely diced (or 2 Regular Tomatoes, finely diced)

2-3 level tbsp Pepper Sauce Gravox Mix

250ml Boiling Water

Olive Oil

Ingredients (Crumbed Lamb Cutlets):

2-4 Cutlets per person

Butter

Olive Oil

Preparation

Method (Potatoes):

Step One - Place the cubed potatoes and minced garlic in a medium sized saucepan, over a medium heat. Season with Sea Salt. Cook until the potatoes are softened.

Step Two - Drain the potatoes and add them back to the pan, along with a knob of butter and a splash of milk. Using a potato masher, blend the potatoes until smooth.

Method (Gravy):

Step One - In large fry pan, sweat down the cherry tomatoes and onion, with just a small dash of olive oil.

Step Two - Mix together the Gravox Mix and boiling water in a small bowl.

Step Three - Add the Gravox Mix to the pan, with any added water if necessary. Allow to combine before setting aside before serving.

Method (Crumbed Lamb Cutlets):

Step One - In a large frying pan, melt the butter and blend with the olive oil.

Step Two - Cook the crumbed lamb cutlets for 2-3 minutes each side.

Serve with steamed Broccoli, Cauliflower, Carrots and Brussel Sprouts.