Lamb Cutlets with Mashed Potatoes
Peel and rinse potatoes, cut into small pieces and cook in salted water for about 25 minutes or until tender.
Chop sage finely. Heat 3 tablespoons of butter in a pan and saute sage briefly, remove pan from the heat.
Drain potatoes and evaporate briefly. Mash with potato masher and add remaining butter, cream and sage butter to potatoes. Season with salt and pepper and keep warm.
Peel carrots and slice on the vegetable slicer into thin strips.
Heat oil in a pan and cook lamb cutlets for about 1-2 minutes per side, season with salt and pepper.
Spread potatoes on plates and top with lamb cutlets. Garnish with carrot strips and sage and serve.