Honey & Mustard Lamb Cutlets With Baby Chats - cooking recipe

Ingredients

12 chat baby potatoes, cut into quarters
8 garlic cloves, unpeeled but smashed a little
olive oil
1 tablespoon fresh rosemary needles
freshly ground salt
fresh ground pepper
6 tablespoons Dijon mustard
1 lemon, juice of
6 tablespoons honey, melted
12 lamb cutlets, well trimmed

Preparation

Preheat oven to 220d Celsius.
Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
Cook in oven for 15 mins, tossing regularly.
Mix together mustard, lemon and honey.
Then move the potatoes to one side and add chops.
Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
Serve with steamed beans or asparagus or perhaps a green salad.