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Cranberry lamb cutlets with smashed potatoes

Cranberry lamb cutlets with smashed potatoesWoman's Day
4
15M
30M
45M

Ingredients

Method

1.Preheat oven to hot. 200°C. Line 2 oven trays with baking paper.
2.Arrange potatoes on a tray and roughly crush with a fork. Drizzle with oil and sprinkle with rosemary. Season to taste Bake for 25-30 minutes, until crisp and golden.
3.Meanwhile, in a small bowl, combine cranberry jelly, vinegar and garlic. Brush lamb cutlets all over with sauce.
4.Preheat a char-grill or large frying pan on high. Spray with oil. Cook cutlets for 3-4 minutes each side, until cooked to your taste.
5.Serve cutlets with potatoes and steamed green beans.

Cook potatoes in a saucepan of boiling water for 5-10 minutes, until just tender. Remove the leaves from rosemary by running pinched fingers down the stalk. For a budget barbecue dinner, you could use a cheaper cut of lamb such as forequarter chops or lamb leg steaks, and substitute mint or redcurrant jelly for the cranberry jelly.

Note

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