Don’t be fooled into thinking that this elegant dish will take hours. Lamb cutlets with lentil and potato mash is quick, easy and absolutely delicious. 

    Lamb cutlets with lentil and potato mash

    Serves: 4
    Cooking Time: 45 mins


    • Mash

    • 4 potatoes, peeled
    • 45ml (3 tbsp) milk, warmed
    • 45ml (3 tbsp) fresh cream, warmed
    • 10ml (2 tsp) butter
    • 1 large egg
    • 200g tinned lentils, drained
    • 12 lamb cutlets, trimmed of excess fat
    • salt and freshly ground black pepper, to serve
    • 45ml (3 tbsp) olive oil, plus extra for serving
    • 30ml (2 tbsp) lemon zest
    • 30ml (2 tbsp) fresh oregano, chopped



    Boil the potatoes until cooked and drain.


    Mash the potatoes in a pot until smooth. Add the milk, cream, butter and egg and cook on low heat, stirring well to combine, for a few minutes. Stir through the lentils and keep warm.


    Place the cutlets on a work surface and season well. Heat the oil in a pan and fry the zest and oregano for a few seconds, stirring constantly. Add the cutlets and cook for 5 minutes on each side.


    Serve the cutlets hot with the lentil mash.