LAMB WITH SAGE AND SWEET POTATO MASH

 

LAMB WITH SAGE AND SWEET POTATO MASH

Serves 4

2.5 or 3.5 Syns for the whole recipe, depending on which Flora you use.

700g sweet potatoes, peeled and chopped
Good pinch of grated nutmeg (dried will do but fresh tastes better)
4 x 150g lamb cutlets, all visible fat removed
1 level tbsp. Flora Extra Light - 1.5 Syns or, if you can't buy this anymore, like me   - Flora Light - 2.5 Syns
2 tbsp. fresh sage leaves
4 tbsp. chicken stock
1 tsp Worcestershire Sauce
2 tsp. redcurrant jelly - 1 Syn

Put a large, non-stick pan over a high heat. Spray the lamb with Frylight, season with ground black pepper, then cook for 2 minutes on each side for medium-rare or to your liking.
Transfer the lamb to a warmed plate, loosely cover with foil and set aside to rest for 5 minutes.
Meanwhile, cook the sweet potatoes until tender. Drain, then mash together with the nutmeg until smooth. Time the cooking of the potatoes to coincide with the end of the cooking time for everything else.
While the meat is resting, add the Flora to the pan the lamb was cooked in, and heat until melted. Add the sage and cook for 1 minute or until fragrant, then add the stock, Worcestershire Sauce and redcurrant jelly. Bubble for 2 minutes, then drizzle over the lamb.
Serve with the sweet potato mash and lots of fresh veg, such as julienned carrots, sugar snap peas and green beans.