30-minute meal

Irish spring lamb is such a wonderful meat, and this recipe really complements the fabulous taste of the lamb without overpowering it. Don’t overcook the meat, as it really does taste so much better when it’s pink in the centre. Spring lamb cutlets w

16th April, 2011

{ "b" : "Ingredients"}

Eight spring lamb cutlets One bunch of asparagus, or one packet of asparagus tips Four medium potatoes, peeled and quartered Two tbsp butter One small bunch mint A cup of frozen peas or petit pois (baby leeks or carrots can also be used as alternatives)


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