Lamb Cutlets with Rosemary and Kumara Mash
Serves 4
ΒΌ cup olive oil
1 teaspoon finely grated lemon rind
1 tablespoon coarsely chopped fresh rosemary
salt and freshly ground black pepper
12 frenched lamb cutlets
**kumera mash**
700g peeled and chopped kumara
1 tablespoon Bundaberg rich brown sugar
50g butter
salt, to taste
**to serve**
300g baby spinach leaves
Combine oil, lemon rind, rosemary, salt and pepper in a shallow dish. Add the lamb cutlets and rub the marinade onto the meat. Cover and allow to stand for 30 minutes.
Meanwhile, boil or steam kumara until tender. Mash with a potato masher, then add sugar and butter. Beat with a wooden spoon until smooth. Season with salt. Cover to keep warm.
Heat a barbeque or cast iron grill over a high heat. Grill cutlets for 2 minutes each side for medium rare, or to your liking.
Meanwhile, boil, steam or microwave spinach until just wilted
Serve cutlets with kumara mash and spinach.