recipes
Spicy Lamb Cutlets & Bean Mash
A lovely meal specially designed just for one.
serves 1
5 min prep
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ingredients
| 2 lamb cutlets 1 teaspoon Mediterranean spice mix Birds Eye Steam Fresh Vegetables of choice for serving 2 teaspoons Leggo's Pesto Sundried Tomato for serving Mash 1 teaspoon olive oil 1/2 clove garlic crushed 400g can Edgell Butter Beans, drained 2 tablespoons milk 1 tablespoon finely grated Parmesan cheese |
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instructions
step 1
Lightly dust lamb cutlets with spice mix and allow to stand for 5 minutes. Grill or pan-fry lamb until cooked as required.
step 2
Meanwhile, heat oil in a small saucepan; add garlic and cook for 1 minute stirring continually. Add drained Edgell Butter Beans and heat through. Mash well with a potato masher. Stir in milk and Parmesan cheese.
step 3
Serve half (see tip) the White Bean Mash topped with the cooked cutlets, accompanied with your favourite variety of Birds Eye Steam Fresh Vegetables and a spoonful of Leggo's Pesto for extra flavour.
recipe tip
Refrigerate remaining half of white bean mash and use within 3-4 days as a spread for sandwiches or delicious addition to soups.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1650kJ (395Cal) | 488kJ (117Cal) |
| Protein | 33.4g | 9.9g |
| Fat - Total | 12.7g | 3.8g |
| - Saturated | 4.5g | 1.3g |
| Carbohydrate | 29.5g | 8.7g |
| - Sugars | 6.8g | 2.0g |
| Dietary Fibre | 14.2g | 4.2g |
| Sodium | 694mg | 205mg |
| Potassium | 887mg | 262mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Spicy Lamb Cutlets & Bean Mash
Spicy Lamb Cutlets & Bean Mash
A lovely meal specially designed just for one.
ingredients
2 lamb cutlets
1 teaspoon Mediterranean spice mix
Birds Eye Steam Fresh Vegetables of choice for serving
2 teaspoons Leggo's Pesto Sundried Tomato for serving
Mash
1 teaspoon olive oil
1/2 clove garlic crushed
400g can Edgell Butter Beans, drained
2 tablespoons milk
1 tablespoon finely grated Parmesan cheese
instructions
step 1
Lightly dust lamb cutlets with spice mix and allow to stand for 5 minutes. Grill or pan-fry lamb until cooked as required.
step 2
Meanwhile, heat oil in a small saucepan; add garlic and cook for 1 minute stirring continually. Add drained Edgell Butter Beans and heat through. Mash well with a potato masher. Stir in milk and Parmesan cheese.
step 3
Serve half (see tip) the White Bean Mash topped with the cooked cutlets, accompanied with your favourite variety of Birds Eye Steam Fresh Vegetables and a spoonful of Leggo's Pesto for extra flavour.
serves 1 5 min prep recipe tip
Refrigerate remaining half of white bean mash and use within 3-4 days as a spread for sandwiches or delicious addition to soups.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au