
Sugar-crusted lamb
- Good Food team
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Serves 2
Easy
Prep: 5 mins - 10 mins
Cook: 10 mins
A star rating of 4.2 out of 5.13 ratingsRate
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This scrumptious lamb dish takes only minutes to prepare
Easily doubled
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Mousse au chocolat
A star rating of 4.4 out of 5.31 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 lamb cutlets
350g/12oz total weight
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2 tbsp demerara sugar
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1 rounded tbsp Dijon or English mustard
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drizzle of olive oil
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1 medium baking potato
no need to peel
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leaves from a sprig of rosemary
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Nutrition: per serving
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kcal618
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fat44g
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saturates19g
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carbs33g
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sugars16g
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fibre1g
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protein24g
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salt1.39g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, February 2004
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A star rating of 4.2 out of 5.13 ratings
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