Name: Lemon lamb cutlets with potatoes & baby carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 12 lamb cutlets; 2 lemons; 2 garlic cloves, crushed; 18.20 gm olive oil; Salt and ground black pepper, to taste; 12 (about 500g) chat (new) potatoes; 1 bunch baby carrots, trimmed, scrubbed; 40g (2 tbsp) butter or margarine; 40.00 ml chopped fresh basil

Lemon lamb cutlets with potatoes & baby carrots

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ingredients:

12 lamb cutlets
2 lemons
18.20 gm olive oil
Salt and ground black pepper, to taste
12 (about 500g) chat (new) potatoes
1 bunch baby carrots, trimmed, scrubbed
40g (2 tbsp) butter or margarine
40.00 ml chopped fresh basil

Instructions:

Trim any excess fat from the cutlets. Grate the rind of 1 lemon finely and squeeze the juice. Mix the lemon zest, juice, garlic, and oil together. Season with salt and pepper.
Boil potatoes in salted water until tender, about 6 minutes (see microwave tip). Heat a chargrill pan over high heat. Brush cutlets with oil mixture and cook, brushing frequently, for 2-4 minutes on each side until done to your liking. Cook in batches if needed.
While the cutlets are cooking, quickly boil the carrots until just tender, around 2 minutes. Drain and toss them with half of the butter. Keep them warm. Drain the potatoes, then return them to the pan and gently toss with basil and the rest of the butter over high heat until combined.
Slice the remaining lemon into wedges and serve alongside the chicken cutlets, carrots, and potatoes.

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