Serves 4 (940 kilojoules/225 calories per serve: 10g total fat, 2.8g saturated fat, 65mg sodium)
Boil the potato until nearly cooked, add the peas and cook until tender, Mash with the min sauce and keep warm.
Meawhile, trim any excess fat and sinew from the lamb. Brush with the oil and press sage into surface.
Heat a large non-stick pan over medium high heat, add lamb and cook for 4-5 minutes each side or until nearly cooked. Add the wine and mint and cook for 2 minutes. Serve with the pea mash.
1 potato, peeled and chopped
2 cups frozen or fresh peas
2 teaspoons mint sauce or wine vinegar
8 lean lamb cutlets or loin chops
1 tablespoon olive oil
2 tablespoons fresh chopped sage, or 1 tablespoon dried
1/2 cup white wine
2 tablespoons chopped mint
Recipe reproduced by permission from author Sally James and photographer Alan Benson. The recipe book is available from the Victor Chang Cardiac Research Institute website