Sugar-crusted lamb

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1. 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.
2. Drizzle 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.

Per serving

618 kcalories, protein 24g, carbohydrate 33g, fat 44 g, saturated fat 19g, fibre 1g, salt 1.39 g

'I've already entered this into my recipe collection! I loved the simplicity and the surprising combination of English mustard and rosemary.'

Latest comments and suggestions

• jo

  24 November 2007

  jo commented on this recipe

  This is so quick and easy and gives a great taste to lamb chops, my hubby now has a new favourite!

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• sandys bible

  19 February 2008

  sandys bible commented on this recipe

  This recipe is lovely. My kids are fussy eaters but they loved it and its so easy to make. I would recommend it to any meat lover.!!!

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• Woody

  19 July 2008

  Woody commented on this recipe

  Absolutely belting! Used Dijon mustard and served with a mixed salad. It was really really yummy - so easy to make too. Will def be making again but with double the quantity - we were disappointed when the chops vanished so quickly!!

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Ingredients

• 4 lamb cutlets , 350g/12oz total weight
• 2 tbsp demerara sugar
• 1 rounded tbsp Dijon or English mustard
• drizzle of olive oil
• 1 medium baking potato , no need to peel
• leaves from a sprig of rosemary

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 10 mins

Cook 10 mins

Ingredients

• 4 lamb cutlets , 350g/12oz total weight
• 2 tbsp demerara sugar
• 1 rounded tbsp Dijon or English mustard
• drizzle of olive oil
• 1 medium baking potato , no need to peel
• leaves from a sprig of rosemary

Per serving

618 kcalories, protein 24g, carbohydrate 33g, fat 44 g, saturated fat 19g, fibre 1g, salt 1.39 g

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