This recipe is delicious and quick to prepare for a dinner party - and pretty unique too. This lamb generally comes out pink > a teeny bit undercooked so be cautious if you're thinking of serving it to a fussy eater. And a small advanced warning about getting an urge to sprinkle sugar on all your dinner - I'm sure it wont taste as good!
8 lamb cutlets - 700g
2 tbsp Dijon mustard
2 large sprigs of rosemary
2 tbsp demerara sugar
A smearing of olive oil
- Preheat the grill to high, and place a baking tray underneath it to heat up
- Prepare the lamb by seasoning with salt and pepper
- Strip the rosemary sprigs by stripping the leaves off and discarding the stalk
- Mix the lamb with the rosemary and mustard - ensuring it's well coated
- On a separate plate, spread out the sugar and dip each side of the lamb cutlets onto the sugar
- Take out the baking tray from under the grill, quickly place the cutlets on and return to the grill for 10-12 minutes. Or as long as you can stand the smoking! The sugar does burn - but don't worry, it does not taste burnt.
Recipe is adapted from BBC Good Food, which is a fantastic resource.