Lamb cutlets with potato gratin and spinach
9
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 1 • Difficulty: Easy
Spiked with garlic and chilli, this succulent lambdish is a pleaser – especially with our healthymakeover of a classic potato gratin
Ingredients
Red skin potato
150 g, thinly sliced
Fresh thyme
1 tsp
Brown onion
1 small, thinly sliced
Chicken stock
⅓ cup(s), (80ml)
Lamb Frenched cutlet or rack, raw
3 medium
Baby spinach
50 g
Garlic
1 clove(s), thinly sliced
Fresh red chilli
1 whole, small, seeded, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Layer the potato, thyme and half the onion in a 1-cup (250ml)capacity ovenproof dish or ramekin. Pour over the stock. Cover with foil and bake for 35 minutes. Remove the foil and bake for a further 15 minutes or until golden and tender.
2
Meanwhile, lightly spray a frying pan with oil and heat over medium-high heat. Season the lamb with salt and pepper and cook for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover to keep warm.
3
Add the remaining onion to the pan and cook, stirring, for 3–5 minutes or until soft. Add the baby spinach, garlic and chilli and cook for 1 minute or until the spinach wilts. Serve the lamb with the spinach mixture and the potato gratin.
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