LAMB CUTLETS WITH GARDEN VEGETABLES & ROSEMARY JUS

Serves: 1, Calories: 310, Fat:10g

Ingredients:
2 springs fresh rosemary
black pepper
2Tbsp. meat glaze
100 ml vegetable stock
2 Tbsp. mash potato
1cup fresh vegetables of choice (Carrots, asparagus, pea, etc)


Method:

Trim the lamb of all sinew and fat, and season the lamb with pepper and fresh rosemary. Leave for 20 - 30 minutes. In a non-stick pan, fry the lamb with a little vegetable stock until done. Alternatively, place the lamb on a grill. When done, remove the lamb to a warm plate and set aside.

For the sauce, add the meat glaze to the pan and the remaining vegetable stock. Boil rapidly to reduce to about 2 tbsp. Meanwhile, steam the vegetables and reheat the mashed potato. For mashed potato, boil potato with little salt until soft then blend.
To assemble, place vegetables on a serving plate and lamb cutlets on top. Arrange the mashed potato on side, and pour the sauce over.