Oregano, Lemon Rind & Garlic Lamb Cutlets on Bed of Mash

Christmas season is here and since I haven't been spending my time with my housemates, I thought of cooking a nice meal for them.

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

Lamb:

24 Lamb Cutlets (seasoned with salt & pepper)

Bunch of Oregano (picked and the stems are thrown away)

1 cup of Lemon Rind (thinly sliced)

Half garlic (sliced)

Olive oil

Mash Potatoes:

6 potatoes (peeled and sliced into half)

Milk

Butter

Salt and Pepper

1. Heat pan with about 5 tablespoons of olive oil.

2. Pan fry oregano, lemon rind and sliced garlic till is golden brown. Scoop them up leaving the oil in the pan.

3. Pre heat grilled oven to 150 degrees.

4. Pan fry lamb cutlets on both side for about 3-4 minutes till golden brown.

5. Remove pan fried lamb cutlets and place them onto a tray. Leave oil in pan.

6. Grill them in oven for another 15 minutes till side crisp.

7. Return pan on the stove, place the fried oregano, lemon rind and sliced garlic onto pan and coat them with the excess oil.

1. Place potatoes into hot boiling water till they are soft.

2. Drain the water and mashed them accordingly.

3. Place mash in pot onto stove. While heating up, stir in milk and butter enough for them to be smooth and soft.

4. Season with salt and pepper.

I am surprised and glad it turned out. I am now figuring out my next recipe!!

Special thanks to my sous chef, Bryan Wong.

PS: This recipe is referenced from Donna Hay's cookbook.