Rosemary Potato Bakes with Lamb Cutlets

Rosemary Potato Bakes with Lamb Cutlets
15 Mins
Prep time
55 Mins
Cooking time
Serves 6

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

  1. 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.
  2. 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.
  3. 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.