Quick & Easy

Lamb cutlets with parsnip mash and zucchini salad

French trimmed lamb cutlets are the ones where the meat and fat have been removed from the bone entirely.
lamb cutlets with parsnip mash and zucchini salad



1.Boil, steam or microwave potato and parsnip until tender; drain. Mash potato and parsnip with milk in a large bowl until smooth; season to taste. Cover to keep warm.
2.Meanwhile, combine oil, rind and juice in a medium bowl; add cheese, zucchini and rocket, mix gently. Stand 15 minutes; season to taste.
3.Cook lamb on a heated oiled grill plate (or grill or barbecue) for 3 minutes each side or until cooked as desired.
4.Serve lamb with mash and zucchini salad.

Use a vegetable peeler to slice the zucchini lengthways into thin ribbons.


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