Ingredients (8)
- 1 tbsp olive oil
- 2 bulbs (about 350g each) fennel, thinly sliced
- 2 red onions, cut into thin wedges
- 2 tbsp chopped fresh parsley
- Salt & freshly ground pepper
- 750g orange sweet potato, peeled, cut into 2.5cm pieces
- 1 cup (150g) Birds Eye frozen peas
- 12 Frenched lamb cutlets
Method
- Step 1 Heat 3 teaspoons of the oil in a large non-stick frying pan over a medium heat. Add the fennel and onion, and cook, stirring often, for 15-20 minutes or until very soft. Remove from the heat and stir in the parsley. Season according to taste with salt and pepper.
- Step 2 Meanwhile, place sweet potato in a microwave-proof dish. Add about 1/4 cup of water. Microwave on High/100% for 7-8 minutes or until almost tender. Add the peas and cook for a further 2-3 minutes or until tender. Drain. Roughly mash. Heat a chargrill pan over a medium-high heat. Brush both sides of the lamb with the remaining oil. Season with salt and pepper. Chargrill for 2-3 minutes on each side. Set aside for 5 minutes to rest and cool.
- Step 3 Serve the fennel mixture with the sweet potato mash and lamb cutlets.