Ingredients
Serves 4
1kg Pinkeye, Dutch cream or Kipfler potatoes (Pinkeyes are my favourite), scrubbed and cut into thick slices
1kg lamb cutlets
½ tsp allspice
½ tsp nutmeg
6 cloves garlic, crushed
250ml lemon juice
Olive oil
Salt & pepper
Method
In a large bowl, combine the spices, 4 crushed cloves of garlic, the lemon juice and a splash of olive oil. Add the lamb cutlets and mix well to combine. Set aside.
In another large bowl, toss the potato slices with a good splash of olive oil, 2 crushed garlic cloves and a good pinch of salt & pepper. Tip into a baking dish and roast for about 30 minutes in a 200°C oven.
After 30 minutes in the oven, arrange the lamb cutlets over the top of the potatoes and bake for a further 30 minutes, turning the cutlets after 15 minutes. Remove from the oven and let rest for a few minutes.
Serve with a green salad and crusty bread.
Notes
This dish is so fast and easy and delicious. You could add some fresh rosemary or mint at the end if you like. Use a lemony vinaigrette on the salad to echo the flavours of the lamb.
Farmer Dave Free Range Lamb available online at www.farmerdave.com.au