Sugar-crusted lamb

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• 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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• Sandie's

  19 February 2008

  Sandie's 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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• vjohan

  01 April 2009

  vjohan commented on this recipe

  This was so delicious that my husband and i licked our fingers at the end. Will definately make this again. Yum

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• Pauline S

  24 September 2009

  Pauline S commented on this recipe

  I have never cooked anything other than cheesy toast under the grill sounds like a silly question but do you have it on high temp or medium to cook these chops. They sound absolutely delicious. Thanks

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• Heychee

  09 February 2010

  Heychee rated this recipe

  

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• PinkScab

  18 February 2010

  PinkScab rated this recipe

  

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• SazD

  22 August 2010

  SazD rated and commented on this recipe

  

  Used Lamb Steaks and roasted in the oven after adding a squirt of balsamic vinegar all over. Couldn't find the mustard so had to slightly change the recipe and just put some parsley and paprika over the top after the balsamic vinegar. Was very lovely as the lamb flavoured the potatoes which were crispy in patches and the flavours of everything worked really well together, the balsamic vinegar with it was amazing.

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• SazD

  22 August 2010

  SazD commented on this recipe

  Although I did still sprinkle the sugar over the top! really lovely flavour!

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• suedebloke

  03 March 2011

  suedebloke rated and commented on this recipe

  

  Lovely the mustard and sugar worked really well next time will try with leg steaks !

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• SamM1

  07 November 2011

  SamM1 rated and commented on this recipe

  

  Absolutely gorgeous! didn't know what to expect from sugar and mustard but it was really, really tasty. I used fresh lamb cutlets and they were gone within minutes of serving. I did some crushed potatoes and mustardy leeks to go with. Will definitely be making again!

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• juicylucy82

  01 March 2012

  juicylucy82 rated and commented on this recipe

  

  This was really nice on the lamb but the sugar seeped into the potatoes so they tasted too sweet. Plus in future I would turn the cutlets round as although the lamb was sizzling on top the undersides were red still and seeped blood into the potatoes - I had to give the underneaths a separate blast under the grill.

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• Dave Mc

  15 May 2012

  Dave Mc rated and commented on this recipe

  

  Chops were lovely, potatoes were too pale and uninteresting! Maybe I used a bit too much oil. Would definitely do the chops again though

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• Hi

  02 July 2012

  Hi commented on this recipe

  This looks very nice and we will defnitly try i out

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• star

  20 August 2012

  star rated and commented on this recipe

  

  Was really nice and would make again. I wasn't convinced of the idea of sugar on lamb but works well with the mustard. I used Dijon. I also used lamb steaks as you don't get much meat on a cutlet. Worked perfectly and will use next time too. I grilled my meat separately first after reading a review about bloody and sweet potatos and then popped it back on the top of them once it was pretty much cooked and gave the potatos a blast beforehand separately too. Served with salad.

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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

Preparation 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, sugar 16g, salt 1.39 g

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