- 750g red rascal potatoes, peeled, chopped
- 1/3 cup milk, warmed (see notes)
- 1 1/2 tablespoons tahini
- 30g butter
- 2 teaspoons sumac
- 1/3 cup pistachio kernels, finely chopped
- 8 lamb loin chops, trimmed
- 1 tablespoon extra virgin olive oil
- 1 bunch dutch (baby) carrots, trimmed, peeled
- 300g green beans, trimmed
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cracked black pepper
- 1 tablespoon honey
- Step 1Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Mash potato in a bowl. Add milk, tahini and 1/2 the butter. Season with salt and pepper. Mash to combine. Cover to keep warm.
- Step 2Meanwhile, combine sumac and pistachio on a plate. Press lamb into pistachio mixture to coat.
- Step 3Heat oil in a large frying pan over medium heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
- Step 4Meanwhile, cook carrot in a large saucepan of boiling water for 5 minutes or until just tender, adding beans in the last minute of cooking time. Using a slotted spoon, transfer carrot and beans to a frying pan over medium-high heat.
- Step 5Add remaining butter, cumin seeds and pepper to pan. Cook, stirring, for 1 minute or until butter has melted and mixture is fragrant. Add honey. Cook, shaking pan, for 1 to 2 minutes or until vegetables are coated in honey mixture. Serve lamb with mash and vegetables.
- High fibre
- Low carb
- Lower gi
Adding warm milk to the potato helps create a creamy mash, and also keeps the mash nice and hot.
- Author: Liz Macri
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas