2-3 Medium Sized Brushed Potatoes, cubed
2 Garlic Cloves, minced
A splash of Milk
One knob of Butter
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
Ingredients (Crumbed Lamb Cutlets):
2-4 Cutlets per person
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.
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.