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

Prep Time:

Cook Time:


4 Servings


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 


Olive Oil 


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.

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