Marinaded lamb cutlets over cabbage and mash
I made this last night when I had a rack of lamb to use up but no time to make a roast. Most of my mid week meals take half an hour or so to cook. If you want to make it a bit more grown up you can add marsala wine or something similar to the lamb cutlets and onion.
Marinaded lamb cutlets over cabbage and mash
I made this last night when I had a rack of lamb to use up but no time to make a roast. Most of my mid week meals take half an hour or so to cook. If you want to make it a bit more grown up you can add marsala wine or something similar to the lamb cutlets and onion.
Open in Cookpad AppSteps
- 1
Marinade the cutlets in garlic powder, olive oil, salt, pepper, thyme and paprika for minimum 10 minutes up to overnight.
- 2
Fry the cutlets on both sides on a high heat, being careful to brown the fat on the edges for a few minutes. Add sliced red onions
- 3
Finish off in the oven set at 190 for 10 minutes. (longer for thick cutlets)
- 4
Peel and cut up your potatoes. Boil them in a pan ready for mashing.
- 5
Slice your cabbage and fry in a little oil for 5 minutes stirring constantly. Add a dash of water to help it cook quicker. Cook for another 5 minutes. Add a little seasalt to taste.
- 6
When your potatoes are ready for mashing, drain the water from the pan and add the milk, butter and salt/pepper to the pan, bring back to a boil to avoid your mash losing heat during the mashing process.
- 7
Take your cutlets out of the oven and serve the mash first, topped with cabbage and then your chops, onions and a little of the onion and meat juice.
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