Meat and Potatoes With a Twist

EASY AND DELICIOUS: Tender lamb cutlets on a bed of garlic mash with mushroom and pea sauce. Vegetarians can make this meal without the meat. Kathryn Shakespear/The Epoch Times

On cold winter nights when all you want is a good meal but you can’t be bothered cooking, this easy-peasy delicious recipe will satisfy without leaving the “too full” feeling one sometimes gets after a big meat meal.

With most dieticians recommending meat intake three times weekly to maintain iron levels in the blood, this is a great and lighter addition to your diet. For vegetarians, the recipe works without the meat.

The key to this recipe is preparing the meat and potatoes ahead of time.

Serves 4

Ingredients:

4-5 potatoes, medium size
Lamb cutlets (3-4 per person)
Salt and pepper, freshly ground
2 ml (1/2 tsp) dried rosemary
Squeeze of lemon juice
Olive oil
Garlic salt
500 ml (2 cups) mushrooms, washed and sliced
25 ml (2 tbsp) butter
1-34 g package gravy or soup mix
250 ml (1 cup) peas, frozen, fresh or dried   
125 ml (1/2 cup) milk

Step 1
Preheat the oven to 180 C (350 F). Put a large size pot of water on to boil. Peel and wash your potatoes, cut into quarters so they take less time to cook. Once the potatoes are in the pot, you can start to prepare the meat.

Step 2
Prepare the lamb cutlets individually. Salt and pepper each side. Do the same with a sprinkle of rosemary and a squeeze of lemon juice.

Step 3
Put a non-stick ovenproof pan on high heat. Once hot, put a dash of oil on each side of the cutlets, sear lightly, putting the biggest into the pan first. Cook 1-2 minutes each side then put the pan in the hot oven. Putting the cutlets in the oven will ensure that they remain tender throughout the cooking process. Turn them over at least twice.

Step 4
In a medium sized saucepan, cook the mushrooms in the butter for 2-3 minutes until soft. Mix gravy or soup mix package with 250-375 ml (1-1 1/2 cups) of boiling water depending on how thick your want the sauce. Add the sauce to the pan and add in the peas. They should be ready within 5 minutes. Continuously stir the sauce so it doesn’t get a skin on the top.

Step 5
Take the cutlets out of the oven when cooked. Let them sit for a couple of minutes while you make the finishing touches to the meal. Drain the potatoes when cooked and add 125 ml (1/2 cup) milk and a sprinkling of garlic salt and mash until soft and smooth. Put the mashed potatoes on the plate first, place the cutlets on top and add the sauce over top or as desired. Enjoy!