https://www.philly.com.au/recipe/rosemary-potato-bakes-with-lamb-cutlets/

Back

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.
More recipes you will love
PHILLY Berry and Muesli Cups
PHILLY Berry and Muesli Cups
PHILLY Banana Bread French Toast
PHILLY Banana Bread French Toast
Citrus and White Chocolate Cheesecake
Citrus and White Chocolate Cheesecake
Double Choc Easter Cheesecake
Double Choc Easter Cheesecake