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Lamb Cutlets on a Puree of Mashed Potato with Rosemary and Mint

Rita’s 4th course recipe from week 3 of Come Dine With Me Australia.


  • 6 lamb cutlets

  • Mint jelly

  • Rosemary

  • garlic

  • salt

  • 2 tbsp creamy Tasmanian butter

  • ½ cup full cream milk

  • virgin olive oil

  • 3 large white potatoes


  • 1.

    Peel and dice 3 large white potatoes and then boil them for 10 minutes; once boiled, drain the water out, and mash with 2 tablespoons of creamy Tasmanian butter, and half a cup of full cream milk.

  • 2.

    Add one tablespoon of virgin olive oil to a hot frying pan; add 6 lamb cutlets and cook to the required rare, medium or well done.

  • 3.

    Serve one chop per plate, and sprinkle with garlic salt, and serve on a bed of mash, and garnish with mint jelly, and a sprig of rosemary.

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