8 trimmed Scotch Lamb cutlets
1 tbsp English mustard
2 tbsp Demerara sugar
2 sprigs worths of rosemary leaves
4 large potatoes, topped and tailed, each sliced equally in half
8 cloves garlic, not peeled
100 g frozen peas
125 g green beans, topped and tailed, halved
- Preheat grill on full and oven to gas mark 8 / 230°C / 450°F.
- Season the potatoes with salt and pepper and place in oil on an oven tray. Top each potato with a garlic clove and bake for 10 minutes each side.
- Sprinkle the sugar on to a plate, rub the lamb with mustard, add the rosemary and place mustard-side down into the sugar. Place the lamb sugar side up under the grill to brown and cook through. Don’t turn the lamb, but allow to caramelise and darken slightly.
- Once the lamb is cooked through remove from the grill. Boil the beans and add the peas before straining. Pierce the garlic and smear over the potatoes to serve.