9 Lamb Cutlets bone on ( 150g each)
2 Red jam tomatoes, cut into 3 thick slices and seeds removed
2 Potatoes, peeled and quartered
1 Cauliflower head, cut into florets
1pkt Broccoli baby stems, trimmed
6 baby carrots with stems, peeled
200g String green beans, cut in half lengthwise
4 Yellow patty pans, cut into quarters
6 baby marrows, cut into 4cm wheels and halved lengthwise
1 onion, finely chopped
75g Buffalo mozzarella, grated
80g Parsley, chopped
1pkt micro herbs
Start by boiling your potatoes until tender and set aside to cool. Bring another pot with about 2 cups of water to the boil, drop in your cauliflower, broccoli, carrots and beans. For the lamb cutlets slightly trim the meat off the bone to expose it, wrap each bone with foil just exposing the meat and season with salt and pepper. Heat some oil in a pan and place the lamb chops fat side down. When the fat is crispy turn the meat, browning each side for 2 -3 minutes and remove from the pan. Allow to rest. Add the patty pans and baby marrows to the vegetables that are boiling.
Mix together your onion, mozzarella and half the parsley, season with salt and pepper and fill the tomato slices with the mozzarella mixture. Place in the oven to brown. Strain the vegetables if there is any water left and add a spoon of butter, season with salt and pepper. In the same pot, you boiled your potatoes in, add the quartered potatoes, a spoon of butter, some milk and season. Cook and whisk them until they begin to break up slightly to resemble chunky mash.