Lamb cutlets with garlic mash

Serves 4

8 double lamb cutlets, trimmed
1 tsp cracked black pepper
3 Tb chopped mint
1/2 cup red wine
1 Tb seeded mustard
1/4 tsp ground cumin
garlic mash
6 cloves garlic, unpeeled
6 mashing potatoes, peeled and chopped
2 Tb butter
1-1.25 cups hot milk
pinch sea salt

Place lamb cutlets in a shallow dish. Combine pepper, mint, wine, mustard and cumin, and pour over lam. Allow cutlets to marinate for at least 30 minutes, preferably 2 hours.

To make mash, place unpeeled garlic in dry frypan over medium heat. Allow to cook, turning occasionally, for 10 minutes or until garlic skins are golden brown, then cool. Squeeze garlic from skins and mash with a fork.

Place potatoes in saucepan of boiling water and simmer for 6 minutes or until tender.

While potatoes are cooking, drain marinade from lamb and place marinade in a small saucepan. Allow marinade to simmer over low heat until it is syrupy.
Heat a frypan over high heat. Add lamb to pan and cook for 2-3 minutes on each side or until it is cooked to your liking.

To finish mash, drain potatoes, return them to warm pan with butter, and mash with a whisk while slowly adding milk until potatoes are thick and creamy. Stir through salt and mashed garlic.

To serve, place a pile of mash on plates with lamb and spoon over the sauce. Serve with a salad of rocket and balsamic vinegar or baby spinach leaves.