Preparation: 5 mins
Cooking time: 15-20 mins
8 lamb cutlets
2 tablespoons mint jelly
2 large potatoes
1 tablespoon butter or olive oil
¼ cup low-fat milk
1 cup frozen peas
- Heat a frying pan over medium-high heat. Cook lamb cutlets for 3 minutes each side. Turn off heat, and spread cutlets with mint jelly while still hot.
- Meanwhile, boil or steam potatoes for 15-20 minutes or until cooked. Drain, add butter or oil and milk, and mash until smooth.
- Boil peas for 4 minutes until soft. Drain. Mash the peas with the back of a fork if your child likes them squishy.
- To serve, spoon mashed potatoes and peas onto each plate with lamb cutlets. Pour over any jelly juices.
Older children can try mashing the potatoes in a separate bowl – who cares if they’re a bit lumpy!