Rosemary & Garlic Lamb Cutlets with Crushed Lemony New Potatoes

Serves 2


  • 2 garlic cloves
  • 150ml olive oil
  • 1 lemon
  • salt & pepper
  • 4 lamb cutlets
  • a few sprigs of rosemary
  • 500g new potatoes
  • handful of wild rocket


  1. Mix together 2 crushed garlic cloves, olive oil, lemon juice, and grated zest of a lemon and season with salt and pepper.
  2. Pour half of the mixture over 4 lamb cutlets and add chopped rosemary sprigs. Marinate for an hour.
  3. Preheat the grill and line a grill pan with the Lakeland Fat Trapper.
  4. Boil the new potatoes in salted water for 20 minutes, drain and return to the pan with the reserved marinade, and a handful of wild rocket. Crush lightly with a potato masher to burst the potatoes.
  5. Scatter the cutlets over the Fat Trapper and grill for 5 minutes each side until golden.
  6. Serve a pile of crushed potatoes with 2 cutlets per person.