Serves 6

Mint pesto mash recipe

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Ready in 30 minutes

1.2kg potatoes, cut into large chunks
25g fresh mint leaves
2 garlic cloves
50ml olive oil
50g vegetarian Parmesan, grated

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1. Put the potatoes in a large pan of lightly salted water and bring to the boil. Reduce the heat and simmer for 20 minutes, until tender. Drain well and return to the pan. Cover and set aside for 5 minutes.
2. Meanwhile, make the mint pesto. Whizz the mint leaves and garlic in a mini food processor until finely chopped, then gradually add the olive oil. Mash the potatoes well, then stir in the mint pesto and Parmesan. Season and serve with the lamb.

Nutritional info

Per serving: 241kcals, 9.1g fat (2.5g saturated), 7.7g protein, 34.5g carbs, 1.8g sugar, 0.2g salt

Chef's tip

Make this about 30 minutes before the lamb is cooked so it’s piping hot to serve.

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