There's nothing fancy about this good ol' cutlet of lamb
1. Preheat oven to 180°c.
2. Wash, peel and chop potatoes and put in boiling water and leave to simmer for twenty five minutes. Wash, peel and chop carrots and parsnips. Spread onto baking tray and glaze with Welsh butter.
3. Put into the middle of the oven at 180°c and bake for 30 minutes.
4. Panfry the lamb cutlets for 10 minutes turning three times. Meanwhile, wash then finely chop 4 medium leeks then add to boiling water and allow to simmer for 5-6 minutes.
5. Once potatoes have cooked for 25 minutes strain off surplus water, and save the water. Mash the potatoes adding 80g of Welsh butter and a healthy helping of single cream.
6. Once the leeks are done, strain off surplus water, keep the water and then fold chopped leeks into the mash potato.
7. To make the gravy, drain off the fat from the lamb cutlets into a saucepan. Add two tablespoons of plain flour and mix to a paste. Make stock from the water from the potatoes and the leeks, adding a stock cube.
8. Mix into paste and simmer for 10 minutes. Serve immediately.
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