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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'
Preparation time: 20 minutes
Cooking time: 20 minutes
3 teaspoons olive oil
8 lamb cutlets, each about 125g (4 oz)
250g (8 oz) chestnut mushrooms, quartered
4 tablespoons reduced-sugar redcurrant jelly
Watercress, to garnish
1.5kg (3 lb) floury potatoes, peeled and cut into equal-sized chunks
125ml (4 fl oz) hot semi-skimmed milk
1 tablespoon low-salt wholegrain mustard
Knob of unsalted butter
1. To make the mash, place the potatoes in a large saucepan of boiling water and simmer for 20 minutes or until tender. Drain well and return to the saucepan, add the hot milk, mustard and butter and mash well.
2. Meanwhile, heat 1 teaspoon of the oil in a nonstick frying pan and fry the lamb cutlets for 3-4 minutes on each side. Remove from the pan and keep warm. Add the remaining oil and cook the mushrooms for 2-3 minutes. Add the redcurrant jelly and cook for a further 2-3 minutes.
3. Spoon the potato on to 4 plates, place the lamb on top of the mash and pour over the mushrooms and any remaining pan juices. Garnish with watercress and serve.
If the fat is trimmed off the cutlets before cooking and they are grilled, this dish will contain 12g less fat, including 5g less saturated fat, per serving.