The sweet savoury combination gives this dish a richness that is perfect for the middle of the week.
8 lamb cutlets
2 tablespoons hot English mustard
4 tablespoons demerara sugar
2 sprigs rosemary leaves
Heat the grill to 200C.
Spread the cutlets with mustard on both sides and roll in sugar and scatter on rosemary leaves.
Drizzle old on a baking tray, slice the potatoes thinly (skin on), and lay on baking tray in a single layer. Drizzle more oil on top and scatter on rosemary leaves and season.
Lay cutlets on top of potato slices. Grill for 10 minutes without turning, until golden.
Serve with salad or steamed greens. Delicious!