Coriander and chilli-crusted lamb cutlets with sweet potato mash

INGREDIENTS

1 large handful coriander, chopped

1 tablespoon olive oil

2 long red chillies, deseeded and finely chopped

1 small red chilli, deseeded and finely chopped

2 garlic cloves, finely chopped

1 orange, zested and juiced

sea salt and freshly ground black pepper

12 lamb cutlets

SWEET POTATO MASH

2 sweet potatoes, quartered

40g butter, softened

METHOD

Combine the coriander, oil, chillies, garlic and orange zest in a medium-sized bowl, season with salt and pepper and set aside.

Put the sweet potato in a saucepan, cover with cold salted water and bring to the boil over high heat. Cook for 10 minutes, or until tender. Drain and return to the pan. Add the butter and mash using a potato masher. Keep warm.

Preheat a large frying pan on medium–high heat.

Coat the lamb cutlets in the coriander and chilli mixture and cook for 2 minutes on each side for medium–rare, or until cooked to your liking. Serve with sweet potato mash.

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