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Photo of Rosemary lamb cutlets with carrot rosti by WW

Rosemary lamb cutlets with carrot rosti

12
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Moderate
Grated carrot adds colour and flavour to crunchy potato rostis – the perfect companion for a few crispy lamb cutlets

Ingredients

Sebago potato

2 medium, peeled

Carrot(s)

2 large, peeled, halved

Egg(s)

1 medium, lightly beaten

Ground cumin

1 tsp

Oil spray

2 x 3 second spray(s)

Lamb Frenched cutlet or rack, raw

540 g, fat trimmed, (12x45g)

Fresh rosemary

2 tsp, chopped, plus extra sprigs to garnish

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper.
  2. Cook potatoes and carrot in a saucepan of boiling water for 5 minutes. Drain and cool slightly. Roughly grate potato and carrot into a large bowl. Add egg and cumin and stir until well combined. Shape ½ cup (125ml) mixture into a 9cm circle on 1 of the prepared trays. Repeat to make 8 rosti. Bake for 35–40 minutes or until rosti are golden and crisp.
  3. Meanwhile, lightly spray lamb cutlets with oil and sprinkle with rosemary. Season with salt and freshly ground black pepper. Heat a chargrill or barbecue over medium-high heat. Cook cutlets for 2–3 minutes each side for medium or until cooked to your liking. Serve with carrot rosti and rosemary sprigs.

Notes

SERVING SUGGESTION: Steamed broccolini or sugar snap peas.

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