Sugar-crusted lamb

Sugar-crusted lamb

This scrumptious lamb dish takes only minutes to prepare

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 5 10 mins

Cook time

Cook 10 mins

Method

  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

Recipe from Good Food magazine, February 2004.

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Taste team comment

'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

  • Binder photo 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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  • 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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  • 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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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 5 10 mins

Cook time

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
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Per serving

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

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