School Age

Lamb and mint jelly cutlets with peas

Lamb and mint jelly cutlets with peas

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Serves 4
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

  1. 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.
  2. Meanwhile, boil or steam potatoes for 15-20 minutes or until cooked. Drain, add butter or oil and milk, and mash until smooth.
  3. Boil peas for 4 minutes until soft. Drain. Mash the peas with the back of a fork if your child likes them squishy.
  4. 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!