Oven Lamb Cutlets
Easy baked lamb cutlets that are tender, flavourful, and perfect for a quick weeknight dinner. Made with simple ingredients and minimal prep.
Print
Pin
Servings: 6
Calories: 830kcal
Ingredients
- 2.2 lbs lamb cutlets approx 12, French trimmed preferably
- 1.1 lbs white potato peeled & chopped into smaller pieces
- 1.6 lbs sweet potato peeled & chopped into smaller pieces
- 1 garlic head separated into cloves
- 1 Lemon
- 8 cherry tomatoes sliced in half or left as whole
- 4 tablespoons olive oil
- 1 bunch rosemary
- 1 pinch Sea Salt
Instructions
- Preheat - Preheat the oven to 200 C | 390 F
- Bake Potatoes - Place potatoes, garlic cloves and 2 sprigs of rosemary in a large baking dish and drizzle 2 tablespoons of oil over the top. Place in oven and cook for 30 minutes, stirring at the 15 minute mark.
- Cook Lamb - Remove from the oven and add the lamb cutlets and tomatoes on top. Drizzle 2 tablespoons olive oil, 2 tablespoons lemon juice and add some more rosemary, approximately 2-3 sprigs. Season with salt and pepper. Cook for 20-30 minutes or until your preferred taste.
- Allow to Rest - Remove from the oven and let rest for 5 minutes before serving.
Notes
You may wish to cook the potatoes a bit longer after the lamb has cooked, if you prefer your potatoes to be a bit crunchier.
Nutrition
Serving: 1serve | Calories: 830kcal | Carbohydrates: 42g | Protein: 29g | Fat: 61g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Cholesterol: 123mg | Sodium: 178mg | Potassium: 1170mg | Fiber: 6g | Sugar: 7g | Vitamin A: 17287IU | Vitamin C: 34mg | Calcium: 81mg | Iron: 4mg