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Lamb cutlets with potato rosti (goes with mint sauce recipe)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 4 large (about 800g) sebago potatoes, peeled
  • 40.00 ml plain flour
  • 1 egg, lightly whisked
  • Salt and freshly ground black pepper
  • 80ml (1/3 cup) olive oil
  • 8 lamb cutlets
  • 160g baby spinach leaves
  • 1 quantity mint sauce, to serve
Instructions:
  • Grate the potatoes coarsely, then drain them in a colander, squeezing out excess moisture by hand. Transfer to a large bowl, mix in the plain flour and egg, and combine well. Season generously with salt and pepper.
  • Heat a quarter cup (60ml) of olive oil in a large non-stick frying pan over medium-high heat. Shape one-quarter of the potato mixture into a 12cm-wide, 1cm-thick disc using an egg lifter. Repeat with remaining mixture to make 3 more patties. Cook until golden brown underneath, about 4 minutes. Flip and cook for an additional 3 minutes until crispy and cooked through.
  • Heat the remaining olive oil in a large frying pan over medium-high heat while you cook the lamb cutlets for 2 minutes on each side for a medium doneness, or to your preference. Serve the potato rosti on serving plates, topped with baby spinach leaves and the lamb cutlets, then drizzle with mint sauce before serving promptly.

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