Rosemary lamb cutlets with carrot rosti
10
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Grated carrot adds colour and flavour to crunchy potato rostis – the perfect companion for a few crispy lamb cutlets
Ingredients
Sebago potato
2 medium, peeled
Carrot(s)
2 large, peeled, halved
Egg(s)
1 medium, lightly beaten
Ground cumin
1 tsp
Oil spray
2 x 3 second spray(s)
Lamb Frenched cutlet or rack, raw
540 g, fat trimmed, (12x45g)
Fresh rosemary
2 tsp, chopped, plus extra sprigs to garnish
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper.
2
Cook potatoes and carrot in a saucepan of boiling water for 5 minutes. Drain and cool slightly. Roughly grate potato and carrot into a large bowl. Add egg and cumin and stir until well combined. Shape ½ cup (125ml) mixture into a 9cm circle on 1 of the prepared trays. Repeat to make 8 rosti. Bake for 35–40 minutes or until rosti are golden and crisp.
3
Meanwhile, lightly spray lamb cutlets with oil and sprinkle with rosemary. Season with salt and freshly ground black pepper. Heat a chargrill or barbecue over medium-high heat. Cook cutlets for 2–3 minutes each side for medium or until cooked to your liking. Serve with carrot rosti and rosemary sprigs.
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