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


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.

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 adapted from: Good Food

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