Recipe serves 2-6 Preparation time 20 minutes Cooking time 35 minutes
Ingredients:
1 kilogram Sweet potatoes, peeled and cubed
60 millilitres Stork Margarine
2 Leeks, finely sliced
2 Carrots, chopped
2 Celery sticks, chopped
1 KNORR Vegetable Stock Pot
30 millilitre Honey
30 millilitre Dijon Mustard
60 millilitre Milk
15 millilitre Fresh Thyme Leaves
12 Lamb Cutlets
Robertsons Atlantic Sea Salt and Robertson’s Freshly Ground Black pepper
15 millilitres Olive Oil
1 sachet KNORR Brown Onion Gravy
Method:
1. Boil the sweet potatoes in a pan of boiling, salted water for 10-15 minutes until tender
2. Drain thoroughly then tip back into the pan and mash roughly with a fork
3. In a separate pan over a low heat, melt the margarine and gently fry the leeks, carrots and celery for 4-5 minutes until softened and add KNORR Vegetable Stock Pot
4. Stir the vegetables into the mashed sweet potato, add honey and mustard, milk and thyme
5. Set aside and keep warm
6. Lamb chops: Preheat the grill to medium-high
7. In a bowl mix together the Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Black Pepper and olive oil
8. Rub the mixture all over the lamb cutlets then place the cutlets under the grill for 5-6 minutes on each side (for medium), or until cooked to your liking
9. Set aside to rest for 2-3 minutes
10. Prepare KNORR Brown Onion Gravy as directed and serve with the cutlets.
Recipe source: Knorr whats for dinner
