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Ingredients
- 750g sweet potato (peeled and sliced)
- 1 tbsp butter
- 1 pinch ground cinnamon
- 4-5 tbsp milk
- 12 lamb cutlets
- 2 cups watercress sprigs
- 1 tbsp vinaigrette
Method
Cook 750g sweet potato (peeled and sliced) in lightly salted boiling water over medium heat for 10-15 minutes or until tender. Remove and drain. Mash with 1 tbsp butter, 1 pinch ground cinnamon and 4-5 tbsp milk.
Brush 12 lamb cutlets with 2-3 tbsp olive oil and cook under a hot grill for 3-4 minutes each side or until
cooked to your liking.
Toss 2 cups watercress sprigs with 1 tbsp vinaigrette dressing and divide between 4 serving plates.
To serve
Serve lamb cutlets on watercress with sweet potato mash on the side.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
