Name: Minted lamb with potato bake
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 1
Ingredients: 46.80 gm wholegrain mustard; 16.00 gm brown sugar; 40.00 ml chopped fresh mint; 600g lamb cutlet; 1kg sebago potatoes, peeled, thinly sliced; 1 brown onion, thinly sliced; 168.30 gm chicken style liquid stock; 2 garlic cloves, crushed; 82.50 gm dry white wine (see note); steamed green beans, to serve

Minted lamb with potato bake

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Prep Time:
45 minutes

Cook Time:
45 minutes

Total Time:
90 minutes

Ingredients:

46.80 gm wholegrain mustard
16.00 gm brown sugar
40.00 ml chopped fresh mint
600g lamb cutlet
1kg sebago potatoes, peeled, thinly sliced
1 brown onion, thinly sliced
168.30 gm chicken style liquid stock
2 garlic cloves, crushed
82.50 gm dry white wine (see note)
steamed green beans, to serve

Instructions:

Preheat oven to 200°C and mix mustard, sugar, and mint. Marinate lamb in mustard mixture for 30 minutes in the fridge.
Begin by creating a delicious potato and onion layer in a greased 8-cup capacity ovenproof dish, finishing with a final layer of potatoes. Combine stock, garlic, and wine in a jug, then pour the mixture over the potatoes. Bake the dish covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes until the potatoes are beautifully browned and tender.
Preheat the grill on high while placing the lamb on a non-stick baking tray. Grill for 2 to 3 minutes on each side for a medium cook or until done to your preference. Serve the lamb alongside potato bake and steamed green beans.

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