Steps to Make Marinaded lamb cutlets over cabbage and mash Any-night-of-the-week

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Before you jump to Marinaded lamb cutlets over cabbage and mash recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart choices when grocery shopping. If you make smart choices when you are buying your groceries, you will be eating better meals by default. Think for a minute: you don't want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You want to go home and make something from your kitchen. Your kitchen should be stocked with healthy foods and ingredients. This makes it simple to have a great meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

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We hope you got benefit from reading it, now let's go back to marinaded lamb cutlets over cabbage and mash recipe. You can have marinaded lamb cutlets over cabbage and mash using 12 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Marinaded lamb cutlets over cabbage and mash:

1. Provide 12 of lamb cutlets.
2. Provide 5 of medium size potatoes.
3. You need 2 of medium red onions.
4. You need Half of teaspoon garlic powder.
5. Get of Thyme.
6. Take of Olive oil.
7. Prepare of Salt and pepper.
8. Use of Large knob of butter.
9. Prepare of Paprika.
10. Use of Approx 1 cup of milk.
11. Provide of Oil for frying.
12. Provide of Sweetheart cabbage.

Steps to make Marinaded lamb cutlets over cabbage and mash:

1. Marinade the cutlets in garlic powder, olive oil, salt, pepper, thyme and paprika for minimum 10 minutes up to overnight..
2. Fry the cutlets on both sides on a high heat, being careful to brown the fat on the edges for a few minutes. Add sliced red onions.
3. Finish off in the oven set at 190 for 10 minutes. (longer for thick cutlets).
4. Peel and cut up your potatoes. Boil them in a pan ready for mashing..
5. Slice your cabbage and fry in a little oil for 5 minutes stirring constantly. Add a dash of water to help it cook quicker. Cook for another 5 minutes. Add a little seasalt to taste..
6. When your potatoes are ready for mashing, drain the water from the pan and add the milk, butter and salt/pepper to the pan, bring back to a boil to avoid your mash losing heat during the mashing process..
7. Take your cutlets out of the oven and serve the mash first, topped with cabbage and then your chops, onions and a little of the onion and meat juice..

Begin by marinating the lamb: In a non-stick fry pan, roast the fennel, coriander and cardamom seeds over medium heat until fragrant. • I like to serve these cutlets with a simple salad: shaved cabbage dressed with extra virgin olive oil and balsamic vinegar, for example. Looking for a dinner that will really impress? Remove them at least an hour before cooking to allow them to come to room temperature. Arrange cutlets in a shallow dish. In a jug, combine all remaining ingredients.

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