Home
Recipes
Main Meals

Creamy pasta with smoky brinjal

Creamy pasta with smoky brinjal

30 minutes

Liquorice-lacquered roasted lamb with brinjal crisps

Brinjal recipes

Liquorice-lacquered roasted lamb with brinjal crisps

45 minutes

Madras curry with coconut milk and pomegranate

Madras curry with coconut milk and pomegranate

Gorgonzola and watercress risotto with toasted pine nuts

Risotto recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Matured sirloin steaks with cracked black pepper and buttery beans

Beef recipes

Matured sirloin steaks with cracked black pepper and buttery beans

10 to 15 minutes

Oven-roasted red pepper and chilli bangers with lentil salad

Lentil recipes

Oven-roasted red pepper and chilli bangers with lentil salad

25 minutes

Rotisserie chicken and wafer-thin sliced coppa baguette

Rotisserie chicken and wafer-thin sliced coppa baguette

Pie and chips with traditional gravy and crispy onion rings

Fakeaway recipes

Pie and chips with traditional gravy and crispy onion rings

25 minutes

Chicken and parma ham steamed in garlic and parsley

10 minutes

Autumn vegetable stew with grilled cheese

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Mexican spiced chicken with tortilla pasta and avocado

Avocado recipes

Mexican spiced chicken with tortilla pasta and avocado

15 minutes

Roasted rosemary spiked lamb cutlets with butternut crisps

Roasted rosemary spiked lamb cutlets with butternut crisps

30 minutes

Load more

Roasted rosemary spiked lamb cutlets with butternut crisps

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

12 thin lean lamb rib chops
12 long-stemmed sprigs rosemary
sea salt and freshly ground black pepper, to taste
olive oil
Watercress, for serving

For the marinade, mix together

1 T Dijon mustard
1 T balsamic vinegar
4 T olive oil
1 clove garlic, crushed

For the butternut crisps

1 medium-sized butternut, peeled and thinly sliced
Sunflower oil, for frying

Method

Preheat the oven to 200ºC.

Trim any excess fat from the chops, leaving only a thin border of fat. Spike each chop with rosemary then season.

On the stovetop, brown the edge of fat on the chops then place in a single layer in a roasting pan. Pour over the marinade then roast for 10 minutes or until just cooked, but still pink and moist inside.

Cover with tinfoil then leave to rest while preparing the butternut crisps.

To make the butternut crisps: Gently deep-fry the thin slices of butternut in medium-hot oil until cooked and edged with brown. Drain well. Serve immediately.

For special occasions: Buy extra thick lamb loin chops. Brown on both sides on the stovetop before roasting.

Per serving: 3857.6kJ, 40.8g protein, 68.5g fat, 22.1g carbs