4 lamb cutlets, 350g/12oz total weight
2 tbsp demerara sugar
1 rounded tbsp Dijon or English mustard
drizzle of olive oil
1 medium baking potato, no need to peel
leaves from a sprig of rosemary
Preheat the grill to high. Meanwhile, season the lamb with salt and pepper.
Sprinkle the sugar on a plate. Spread the cutlets with mustard, scatter with rosemary leaves, then roll in the sugar.
Drizzle a little oil over a non-stick baking sheet or tray.
Slice the potato as thinly as you can, pat dry on a paper towel, then scatter slices over the baking sheet in a single layer.
Drizzle with a little more oil, then grind over some black pepper and scatter with a few more rosemary leaves.
Lay the lamb cutlets on top, then grill for 10 minutes, without turning, until the lamb and potatoes are cooked and golden.
Recipe from Good Food magazine