Sugar-crusted lamb

• lamb cutlets↗4

  350g/12oz total weight

• 2 tbsp demerara sugar↗
• 1 rounded tbsp Dijon or English mustard
• drizzle of olive oil
• medium baking potato↗1

  no need to peel

• leaves from a sprig of rosemary

Step-by-step instructions

1. 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. 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.