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