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Roasted lamb cutlets with potato wedges, yoghurt and mint sauce


  • 1 rack of lamb
  • 1 onion
  • 1 clove garlic
  • 1 sprig rosemary and thyme
  • 2 knobs butter
  • 2 large potatoes
  • A few mint leaves
  • 1 small tub natural yoghurt
  • 1 lemon


Clean the rack of lamb and score the skin in a criss-cross fashion. Heat a frying pan and seal the lamb well from all sides. Set aside and rest. Boil the potatoes in a large pot of salted water until nearly cooked. Set aside to cool. Roast the lamb for around 10 minutes at 185`C. Chop the mint leaves and add to the yoghurt with the lemon juice. Season and put aside. Cut the potatoes into wedges and fry them in a very hot pan on both sides. Add the rosemary, thyme and 2 knobs butter and cook for around 10 minutes. Serve with the roasted lamb and sauce.

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