Oven Lamb Cutlets
These oven lamb cutlets with baked potatoes and tomatoes is an easy to make meal that will become a favourite in your household. I absolutely love the garlic, rosemary and lemon flavour and so will you.
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: 1serveCalories: 830kcalCarbohydrates: 42gProtein: 29gFat: 61gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gCholesterol: 123mgSodium: 178mgPotassium: 1170mgFiber: 6gSugar: 7gVitamin A: 17287IUVitamin C: 34mgCalcium: 81mgIron: 4mg
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