recipes
Roasted lamb cutlets with potato wedges, yoghurt and mint sauce
Ingredients
- 1 rack of lamb
- 1 onion
- 1 clove garlic
- 1 sprig rosemary and thyme
- 2 knobs butter
- 2 large potatoes
- A few mint leaves
- 1 small tub natural yoghurt
- 1 lemon
Method
Clean the rack of lamb and score the skin in a criss-cross fashion. Heat a frying pan and seal the lamb well from all sides. Set aside and rest. Boil the potatoes in a large pot of salted water until nearly cooked. Set aside to cool. Roast the lamb for around 10 minutes at 185`C. Chop the mint leaves and add to the yoghurt with the lemon juice. Season and put aside. Cut the potatoes into wedges and fry them in a very hot pan on both sides. Add the rosemary, thyme and 2 knobs butter and cook for around 10 minutes. Serve with the roasted lamb and sauce.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.