This recipe is packed full of flavor yet is low in added oils and fats with a much healthier alternative to a traditional mashed potato. Cauliflower is an excellent source of vitamin C, manganese, folic acid and contains dietary fiber. Cauliflower’s nutty taste and excellent health benefits make it an excellent addition or substitution to mashed potatoes.
Ingredients (Serves 4)
- 8 – 12 lamb cutlets (depending on size)
- 1/2 cup low fat natural Greek yoghurt
- 2 garlic cloves, crushed
- One thumb sized piece of ginger, finely grated
- 1 long red chili, de-seeded and finely chopped
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 ½ tsp tumeric powder
- ½ tsp cumin
- Sea salt and cracked pepper to taste
- Approx 1 1/2 cups fresh or frozen peas
- 1 large potato
- 1 tbsp butter
- ½ head cauliflower
- 3 tbsp low fat natural Greek yoghurt
- Freshly chopped coriander and mint to taste
- Fresh lemon
Place the yogurt, herbs and spices in a large mixing bowl and stir well to combine. Add the lamb cutlets and coat each cutlet fully in the marinade. Cover tightly and chill in the fridge for at least 4 hours, ideally overnight.
Place the potato in a large pot of water and boil over high heat until just tender, approx 5 minutes. Chop the cauliflower florets into pieces and add to the potato and boil for a further 5 minutes, until cauliflower is tender. Add the peas and boil for approximately another 5 minutes, until all three ingredients are soft enough for smashing. Immediately drain, then place back in the pot with the butter, some salt and pepper and use a fork to break apart and combine ingredients. Add the yoghurt and herbs and ‘smash’ ingredients together until combined. The aim is to keep some of the structure of the ingredients for texture rather than beating into a smooth mash.
Preheat a large, non stick fry pan over high heat. Add the lamb cutlets and cook for approximately 1.5 – 2 minutes each side, depending on thickness for medium rare.
Serve the lamb chops with the smashed peas and cauliflower mix with a lemon wedge on the side and some chopped fresh coriander for garnish.
Inspired from Delicious Magazine Online.