OH! Magazine - Australian Version January 2017 | Page 19

TIFFINY HALL’S
SPICED LAMB
CUTLETS
Tiffiny Hall shares her favourite recipe for lamb cutlets.

Serves: 4

How to make it:
1. Boil the sweet potato in a saucepan of salted water for 12
to 15 minutes.
1.
2. Drain and return to the pan with the ginger, coriander and
orange juice. Mash and keep warm.
3. Meanwhile, sprinkle the lamb cutlets with garam masala.
4. Heat a chargrill pan or barbecue on high, spray with olive
oil then grill the cutlets for two to three minutes on each
side or until lightly charred. Remove and season with
freshly ground black pepper.

What you’ll need:
750g sweet potato, peeled and cut into chunks
1 teaspoon grated fresh ginger
2 tablespoons chopped coriander leaves
2 tablespoons orange juice
8 French-cut lamb cutlets
2 teaspoons garam masala
olive oli spray
200 g green beans, topped
2 zucchini, trimmed and sliced

5. Blanch the beans and zucchini in a saucepan of boiling
water until bright green, then drain well.
6. Serve two cutlets each with the mash and green vegetables.

Recipe sourced from
You Beauty! by Tiffiny Hall
($34.99, Hardie Grant)

( JANUARY 2017 ) OH! MAGAZINE

19