Lamb Cutlets with roasted potatoes, tomatoes

Lamb Cutlets with roasted potatoes and tomatoes
The PaleoHack Cookbook

You will need...

  • 500g new potatoes, quartered.

  • 2 tablespoons olive oil.

  • 250g grape tomatoes

  • 12 lamb cutlets ( 900g )

  • 1/2 cup loosely packed fresh basil leaves

  • 1/2 cup loosely packed fresh flat-leaf parsely leaves

  • 1 tablespoon balsamic vinegar.

How to make Lamb Cutlets with roasted potatoes and tomatoes for kids:

  1. Preheat oven to hot (220 C/200 C fan forced)

  2. Toss potato and oil in large baking dish; roast, uncovered, 15 minutes. Add tomatoes; roast, uncovered about 10 minutes or until potato is tender.

  3. Meanwhile, cook lamb on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

  4. Place potato mixture and remaining ingredients in medium bowl; toss gently to combine. Serve lamb on potato mixture.

Serve 4: Per serving 28.9g fat; 1818 KJ (434 cal) .


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The PaleoHack Cookbook

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