1. Take 2 large potatoes, peel, cut into tiny cubes and set aside. Heat a pan of water for the broccoli.

2. Use 12 lean lamb cutlets sprinkled with seasoning to taste. Melt a little butter in a large
frying pan and cook for a minute or two on both sides till cutlets are well browned. Pour
off the fat in the pan. Mix together 2 teaspoons French mustard and 1 tablespoon redcurrant
jelly and add it to pan. It will start to bubble immediately. Turn the cutlets over so that both sides are well coated with glaze. Total cooking time should be no more than 5 minutes.

3. While cutlets are cooking, fry the well-dried potato cubes in a little hot oil. They should take the
same amount of time as the cutlets to cook. Add a packet of frozen broccoli to the boiling water
and cook until tender.

4. Serve on warmed plates.