Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/rosemary-potato-bakes-with-lamb-cutlets/
Home
Recipes
Rosemary Potato Bakes with Lamb Cutlets
Back
Rosemary Potato Bakes with Lamb Cutlets
15 Mins
Prep time
55 Mins
Cooking time
Serves
6
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
12 lamb cutlets
1/4 tablespoon rosemary leaves
2 tablespoons olive oil
2 tablespoons honey
1 kg Desiree potatoes, thinly sliced
150g PHILADELPHIA Block Cream Cheese, softened
40g butter, melted
4 garlic cloves, crushed
2 tablespoons finely chopped rosemary
salt and pepper, to taste
seasonal vegetables, to serve
How to make it
COMBINE the lamb cutlets with the rosemary, olive oil and honey in a bowl. Leave to marinate in the refrigerator for at least one hour.
COMBINE the potatoes, PHILLY, butter, garlic, rosemary and seasonings in a large bowl to coat the potato. Layer the potato mixture into 6 x 1 cup capacity greased and base lined Texas muffin pans, and lightly press. Bake at 190ºC for 35 - 40 minutes or until potato is tender. Allow to cool slightly before turning out.
HEAT a grill pan over a medium high heat and cook the lamb cutlets to your liking. Remove from heat, cover and rest cutlets for 3 minutes. Serve potato bakes with the lamb cutlets and vegetables.
Recipe or Meal Type
Dinner
Cuisines
Mediterranean
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast