Lamb cutlets with baby roosters and mint butter
Albert Bartlett products are available from most supermarkets. Their website seem to no longer function.
- 8 trimmed lamb cutlets
- 2tbs olive oil
- 1kg Rooster potatoes
- 75g softened butter
- 1 bunch chopped mint
- Salt and pepper
- Preheat the grill.
- Mix the butter with the chopped mint, salt and pepper.
- Boil, steam or microwave the potatoes until tender
- Brush the cutlets with the olive oil, season with salt and pepper, place under the hot grill and cook to your liking.
- Toss the potatoes in the mint butter and serve.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk