Sugar-crusted lamb

This scrumptious lamb dish takes only minutes to prepare

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 618
  • fat 44g
  • saturates 19g
  • carbs 33g
  • sugars 16g
  • fibre 1g
  • protein 24g
  • salt 1.39g


  • 4 lamb cutlets, 350g/12oz total weight
  • 2 tbsp demerara sugar
  • 1 rounded tbsp Dijon or English mustard
  • drizzle of olive oil
  • 1 medium baking potato, no need to peel
  • leaves from a sprig of rosemary


  1. Preheat the grill to high. Meanwhile, season the lamb with salt and pepper. Sprinkle the sugar on a plate. Spread the cutlets with mustard, scatter with rosemary leaves, then roll in the sugar.

  2. Drizzle a little oil over a non-stick baking sheet or tray. Slice the potato as thinly as you can, pat dry on a paper towel, then scatter slices over the baking sheet in a single layer. Drizzle with a little more oil, then grind over some black pepper and scatter with a few more rosemary leaves. Lay the lamb cutlets on top, then grill for 10 minutes, without turning, until the lamb and potatoes are cooked and golden.