Lamb cutlets and olive mash
CANutrition Tip: Red meat is an excellent source of essential nutrients such as protein, iron, niacin, zinc and vitamin B12 which are all in high demand during the treatment phase. While choosing lean, quality cuts of meat are helpful during treatment, there is convincing evidence exists that some red meats increase the risk of developing bowel cancer. In particular, processed meat, such as ham, bacon, pastrami, salami, sausages, bratwursts and frankfurts seem to the types of meats with the strongest links.
8-12 French-trimmed lamb cutlets
4 large jacket potatoes (~350g)
1 Tbsp olive oil marg
2 Tbsp low-fat milk
1/2 head of broccoli
4 carrots cut into sticks
small jar of pesto
1. Chop the potatoes into large chunks. Place in a large MW bowl and cover with water. Cook for 15-20 minutes until tender. Drain the water, add the olives, milk and butter and mash. Season with salt and pepper to taste.
3. Whilst potato is cooking, season the cutlets and place onto a wire rack in a large baking tray.
4. Place cutlets under the grill and cook for 3 minutes. Turn cutlets over and spread 1 teaspoon pesto over the uncooked side. Grill for a further 3 to 4 minutes for medium or until cooked to your liking.
5. Serve with olive potato mash, green beans, broccoli and carrots.