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.