1 kg/2.2 pounds baby potatoes
1 clove garlic, crushed
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons horseradish cream
50g rocket/arugula leaves
salt & pepper
125 g lamb cutlets (we had 2 each)
4 slices of bacon
4 sprigs of rosemary
Place the potatoes in a large saucepan of salted cold water and bring to a boil. Cook for 18-20 minutes until tender. Drain. Return to the pan and lightly crush. Add the garlic, lemon rind, and juice, olive oil, horseradish, salt & pepper and set aside. Wrap each lamb cutlet with a rasher of bacon and secure with rosemary. Heat a large frying pan over high heat and cook for 4 minutes each side for medium or until cooked to your liking. Serve the lamb with the crushed potatoes over rocket. We obviously had green beans too, but those were leftovers.
I found this recipe in the Donna Hay Magazine: Issue 54, December/January 2011.
E: 5 - tying rosemary? not easy.
T: 10 - dinner was ready in 30 minutes
HH: 10 - Eliott claimed this meal as "restaurant quality"