Friday, April 10, 2009

Lamb Cutlets with Potatoes

  • 4 potatoes, peeled
  • 1 tbs breadcrumbs
  • 2 tbs grated parmesan
  • 1/4 cup sweet chilli sauce
  • 1 tbs soft brown sugar
  • 1 tsp grated lemon rind
  • 1 tbs lemon juice
  • 1 clove garlic, crushed
  • 1/4 tsp paprika
  • 8 lamb cutlets, french-trimmed

Preheat oven to 180 deg C. Spray a baking tray with oil (or grease as you would). Cut potatoes in half lengthways and place cut side down on a chopping board. Cut thin slices in top of the potatoes making sure you don't cut all the way through. Place the potatoes on the tray and spray (or drizzle) with oil. Roast for 45 minutes. Sprinkle potatoes with the combined breadcrumbs and parmesan and roast for a further 15 minutes or until golden.

Meanwhile, combine the chilli sauce, sugar, rind, juice, garlic and paprika in a shallow dish. Add lamb and toss to coat. Cover and refrigerate for 30 minutes.

Heat a non-stick fry pan over a high heat and spray with oil. Remove lamb from marinade and reserve the marinade. Cook lamb for 3-4 minutes each side or until cooked. Remove lamb from pan and set aside to rest (I cover it with another bowl). Add remaining marinade to pan, reduce heat and simmer until thickened (about a minute).

Serve lamb topped with cooked marinade, potatoes and a side salad.

Serves 4

This is a weight watchers recipe hence the low fat version of spraying everything with oil. You can just use olive oil from the bottle and go easy on it.

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