Sugar-crusted lamb Recipe

Sugar-crusted lamb


  • 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


  1. 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.
  2. 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.
Prep. Time: 5 minutes
Cook Time: 10 minutes
Serves: 2 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Lamb
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