Photo of Minted lamb & mash by WW

Minted lamb & mash

Points® value
Total Time
25 min
5 min
20 min
Here's how to stretch mash in one easy family recipe.


Potatoes, Raw

450 g, Peeled and cut into chunks

Cauliflower, Raw

4 handful serving

Peas, fresh or frozen

100 g

Lamb Leg Steak, Lean, Boneless, raw

4 medium

Calorie controlled cooking spray

4 spray(s)

Chives, Fresh

10 g

Gravy granules, dry

4 tablespoon(s), level

Mint Sauce

1 tablespoon(s)


  1. Add the potatoes to a saucepan; cover with boiling water from the kettle and simmer briskly for 5 minutes.
  2. Meanwhile, break the cauliflower into florets. Add them to the saucepan with the potatoes. Add more boiling water; cover and cook for 10-12 minutes more, adding the frozen peas for the final 2 minutes.
  3. At the same time, preheat the grill. Spray the lamb steaks with the cooking spray, then grill them for 3-4 minutes per side. When cooked, cover the steaks with foil and leave to rest in a warm place.
  4. Drain the potatoes, cauliflower and peas thoroughly in the colander. Return the vegetables to the saucepan and mash them, snipping in the chives with a pair of scissors. Season and reheat for a few moments.
  5. Make the gravy with the instant gravy granules according to pack instructions then stir in the mint sauce. Serve with the lamb and mash and a vegetable of your choice such as carrots.