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Pan-fried Australian lamb loin with mashed potato

Pan-fried Australian lamb loin with mashed potato



Prep Time


Cook Time



1kg Australian Lamb Loin

1kg Potatoes

400ml Milk

400ml Cream

100gm Butter

1 tablespoon Coffee Powder


White Pepper

Rosemary, to garnish

Cherry Tomatoes, to garnish


  • In a pot, add hot water and bring to a boil. Add potatoes and boil until tender but not falling apart, about 15 minutes. Transfer to a bowl once done.
  • Next, in a small pot, cook milk and cream over low heat. Add butter. Mix until the butter is melted. Using a potato masher, slowly blend milk mixture into potatoes until smooth and creamy. Sprinkle with salt and pepper.
  • Mix together coffee, salt and pepper and sprinkle this over the lamb.
  • In a frying pan, add butter. Place the lamb on to the pan and cook for 3-4 minutes on each side. Once cooked to your liking, allow the lamb to rest for 10 minutes.
  • For garnishing, roast cherry tomatoes for a minute and then sprinkle with salt and thyme.
  • Slice the lamb; top over a bed of mashed potatoes, garnish with roasted cherry tomatoes and drizzle with olive oil.
  • Serve immediately.
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