Cajun Cutlets With Sweet Potato Mash and Tomato Chilli Jam

Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  lamb cutlets, trimmed of all visible fat
• 2 -3  tablespoons  cajun seasoning
• 2  sweet potatoes, peeled and chopped (kumera)
• 2  tablespoons margarine
• 2  garlic cloves, crushed

• TOMATO CHILLI JAM

• 1  red onion, chopped
• 2  garlic cloves, crushed
• 6  tomatoes, chopped
• 1⁄4 cup red wine vinegar
• 1⁄4 cup brown sugar
• 1  red chili pepper, chopped
•  salt and pepper

Directions

1. Sprinkle lamb on both sides with Cajun seasoning, set aside.
2. Make tomato chilli jam: Spray a hot pan with olive oil, saute onion and garlic until onion is tender.
3. Add tomatoes, vinegar, sugar, chilli and seasonings; bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until liquid evaporates and mixture is pulpy. Set aside.
4. While chilli jam simmers, cook kumera in boiling water for 15 minutes or until tender.
5. Drain well, mash with margarine and garlic.
6. Grill lamb for 2-3 minutes each side, or until cooked to taste.
7. Serve on a bed of kumera mash, topped with rocket or other lettuce.
8. Accompany with jam.