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Roasted Rosemary Spiked Lamb Cutlets with Butternut Squash Chips


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Roasted Rosemary Spiked Lamb Cutlets with Butternut Squash Chips

Roasted Rosemary Spiked Lamb Cutlets with Butternut Squash Chips
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total prep

Ingredients

Directions

  • Preheat the oven to 200ºC.
  • FOR THE MARINADE:

    Combine ingredients and whisk.
  • FOR THE LAMB:

    Trim any excess fat from the chops, leaving only a thin border of fat. Spike each chop with rosemary then season. On the stovetop, brown the edge of fat on the chops then place in a single layer in a roasting pan. Pour over the marinade then roast for 10 minutes or until just cooked, but still pink and moist inside. Cover with tinfoil then leave to rest while preparing the butternut chips.
  • FOR THE CHIPS:

    Gently deep fry the thin slices of butternut in medium hot oil until cooked and edged with brown. Drain well. Serve immediately.
  • For special occasions: Buy extra thick lamb loin chops. Brown on both sides on the stovetop before roasting.

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