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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