Preheat the grill to high. Meanwhile, season the lamb
with salt and pepper. Sprinkle the sugar
on a plate. Spread the cutlets with
mustard, scatter with rosemary leaves,
then roll in the sugar.
a little oil over a non-stick baking sheet
or tray. Slice the potato as thinly as you
can, pat dry on a paper towel, then scatter
slices over the baking sheet in a single
layer. Drizzle with a little more oil, then
grind over some black pepper and scatter
with a few more rosemary leaves. Lay
the lamb cutlets on top, then grill for
10 minutes, without turning, until the lamb
and potatoes are cooked and golden.