Lamb cutlets with potato gratin and spinach
Red skin potato
150 g, thinly sliced
1 small, thinly sliced
⅓ cup(s), (80ml)
Lamb French cutlet(s) or rack(s), raw
1 clove(s), thinly sliced
Fresh red chilli
1 whole, small, seeded, thinly sliced
1 x 3 second spray(s)
- 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.
- 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.
- 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.