Fresh lamb cutlets served with a lime & mint dressing
Ingredients
- 1 rack of fresh lamb cutlets
- 50g fresh spinach
Method
- Turn on the stove on medium/high heat
- Place the lamb and sear for a couple of minutes until brown
- Remove from pan and place in preheated 1800C & cook until medium
- Cook the spinach in a preheated pan with olive oil & garlic until completely wilted
- Serve spinach, place lamb on top and drizzle with the lime & mint sauce
Lime & mint sauce
Ingredients
- 2 lime wedges
- 3 mint leaves
- Extra virgin olive oil
Method
- Chop mint and place in a small mixing bowl
- Squeeze lime wedges
- Add olive oil, mix well
Jacket potatoes filled with sour cream, chives and cheese
- 2 medium sized jacket potatoes
- 1 table spoon of sour cream
- 2 chives leaves
- Cheddar to taste
Method
- Preheat oven to 1800C
- Scrub the potato and prick it with a fork
- Bake for 90 minutes 1800C
- Slice the potato open spread some butter and fill with cheese, sour cream & chives
