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Broiled lamb cutlets with sautéed rosemary potatoes

The fragrant flavors of the herby potatoes and the tenderness of the lamb make this meal a dinner party favorite.


Broiled lamb cutlets with sautéed rosemary potatoes
  • Serves: 4
  • Prep. time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 30-60 Minutes
  • Syns per serving: FREE


  • 1lb 5oz/600g potatoes, peeled and cut into 1cm/½ inch cubes
  • low calorie cooking spray
  • 1 tbsp finely chopped rosemary
  • 2 garlic cloves, peeled and finely chopped
  • 2 tbsp Worcestershire sauce
  • 2 tbsp dark soy sauce
  • 12 lean lamb cutlets or chops
  • sea salt and freshly ground black pepper
  • steamed green beans and carrots, to serve


  1. Bring a large pan of lightly salted water to a boil and add the potatoes. Boil for 8–10 minutes or until just tender. Drain thoroughly.
  2. Spray a large, nonstick skillet with low calorie cooking spray. Add the rosemary, garlic, and potatoes. Stir-fry over a medium heat, turning the potatoes regularly for 6–8 minutes or until golden.
  3. Meanwhile mix together the Worcestershire and soy sauces and brush over the lamb. Season the lamb well on both sides and place under a medium–hot broiler in a single layer. Cook for 4–5 minutes on each side or until cooked to your liking. Remove from the broiler and serve with the sautéed potatoes and steamed vegetables.

Tip: Suitable for home freezing.

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