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How to make Lamb with carrot and potato mash

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 1kg Sebago potatoes, chopped
  • 300g carrots, peeled, chopped
  • 1/4 cup low-fat milk, warmed
  • 2 (about 200g each) lamb backstraps
  • 2 teaspoons olive oil
  • 250g green beans, steamed, to serve
  • 1/4 cup tomato chutney, to serve

Method

  • Step 1 Place potatoes and carrots into a saucepan. Cover with water. Bring to the boil over medium-high heat. Boil for 20 minutes or until very tender. Drain. Return to pan. Mash until almost smooth. Add milk. Beat with a wooden spoon until smooth. Season with salt and pepper.
  • Step 2 Preheat a barbecue grill on medium-high heat. Brush both sides of lamb with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side for medium. Transfer to a plate. Cover. Stand for 5 minutes. Slice.
  • Step 3 Serve lamb with mash, beans and chutney.