Tuesday, 15 July 2014

Slimming World - Grilled Lamb Cutlets with Sauteed Rosemary Potatoes

Serves 4 

Ready in 45 minutes
Freezer Friendly

Syns per serving - Free on Extra Easy


596g/1lb 5oz potatoes, peeled and cut into 1.5cm cubes
salt and freshly ground black pepper
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
steamed string beans and carrots, to serve


1. Bring a large pan of lightly salted water to the boil and add the potatoes. Boil for 8-10 minutes or until just tender. Drain thoroughly.

2. Spray a large, non-stick frying pan 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 grill in a single layer. Cook for 4-5 minutes on each side or until cooked to your liking. Remove from the grill and serve with the Sauteed potatoes and steamed vegetables.

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