Sunday, July 29, 2012

Easy Lamb Cutlets

Recipe adapted from Coles Magazine


500g potatoes (par boiled)
500g frozen baby carrots
olive oil spray
16 lamb cutlets
3 tbsp mint sauce
2-3 fresh rosemary sprigs
250g frozen green beans

  1. Preheat oven to 220°C. Arrange potatoes and carrots in a baking dish. Spray with oil and bake for 20 mins. Reduce heat to 200°C.
  2. Sear lamb cutlets in batches, in a hot non-stick frying pan, until just brown on each side. Arrange over vegetables and brush with mint sauce. Scatter rosemary sprigs over dish.
  3. Return to oven for 15-20 minutes to cook the meat. 
  4. Serve with green beans, cooked according to packet directions.

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