Lamb cutlets with rib bone
- Availability: In Stock
Grilled, fried or bbq or for something special have a casserole. Chops may be cooked in various ways, including braising and baking.
600g potatoes, peeled and cut into 1.5cm cubes
Salt and freshly ground black pepper
Low calorie oil spray (less than one calorie per spray)
1 tbsp finely chopped rosemary
2 garlic cloves, peeled and finely chopped
2 tbsp worcestershire sauce
2 tbsp dark soy sauce
12 lean lamb cutlets or chops
Steamed string beans and carrots, to serve
Bring a large pan of lightly salted water to the boil and add the potatoes. Boil for 8-10 minutes or until just tender. Drain thoroughly.
Spray a large, non stick frying pan with low calorie oil spray. Add the rosemary, garlic snd potatoes. Stir fry over a medium heat, turning the potatoes regularly for 6-8 minutes or until golden.
Meanwhile mix together the worcestershire and soy sauces and brush over the lamb. Season the lamb well on both sides and place under a medium-hot grill in a single layer. Cook for 4-5 minutes on each side or until cooked to your liking. Remove from the grill and serve with the sauteed potatoes and steamed vegetables.