Ingredients
Lamb Cutlets
Pepper Seasoning (to make you own combine cracked pepper, chili flakes, garlic)
Chat Potatoes
EVOO
Murray river salt (or equivalent)
Fresh Rosemary
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Marinate Cutlets in EVOO and sprinkle with Pepper mixture.
With skins on roast potatoes in a baking dish covered in EVOO, and seasoned with rosemary and salt.
Once the potatoes are almost cooked (time taken will depend on size, approx 30-40 minutes) you should then barbeque or bake the cutlets on a roasting tray (180-200'C) until just cooked through – the meat should still be slightly pink.
Serve with Steamed Brocollini or other fresh green vegetables.
The peppered lamb combines fantastically with the subtle smooth fruit flavours of Merlot.
Recipe by PeonyChef
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