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Sugar-crusted lamb

Sugar-crusted lamb

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A star rating of 4.2 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 2

This scrumptious lamb dish takes only minutes to prepare

  • Easily doubled
Nutrition: per serving
HighlightNutrientUnit
kcal618
fat44g
saturates19g
carbs33g
sugars16g
fibre1g
protein24g
low insalt1.39g
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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

Method

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, February 2004

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Overall rating

A star rating of 4.2 out of 5.12 ratings
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