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Lamb with shallots & sweet potato mash
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600g sweet potatoes, cut into chunks
1 tbsp oil
250g shallots, peeled but left whole
1 pack 4 Waitrose 4 Hand Cut Lamb Rack Cutlets
2 tsp beef gravy granules
300ml hot lamb stock
2 tsp runny honey
2 sprigs rosemary, leaves chopped
1. Boil the potatoes for 10-12 minutes or until tender, then drain and mash.
2. Meanwhile, heat the oil in a large frying pan and fry the shallots for 3-4 minutes. Add the lamb cutlets and fry for 1-2 minutes each side.
3. Blend the gravy granules with the hot stock and honey, add to the pan with the rosemary and bring to the boil. Cover and simmer for 10 minutes, removing the lid for the last 1-2 minutes. Serve with the mash.
Typical values per serving:
This recipe was first published in April 2016.