Rosemary lamb cutlets with carrot rosti
2 medium, peeled
2 large, peeled, halved
1 medium, lightly beaten
2 x 3 second spray(s)
French trimmed lamb cutlet(s) or rack(s)
540 g, fat trimmed, (12x45g)
2 tsp, chopped, plus extra sprigs to garnish
- Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper.
- 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.
- 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.