Slow Roast Lamb Cutlets

I know I've called it 'slow roast', but this one doesn't really take that long to make. If you time it right, it could be served in less than an hour. Lamb seems to always goes well with roasted vegies - so I've included a simple one



Serves: 4
Preparation and Cooking time: (about 1Hr)

Ingredients (Lamb):
8 Lamb Cutlets
1/2 Cup grated Parmesan
2 Tbsp Red Wine and Garlic Mustard (or seeded mustard)
2 Tbsp Chopped Fresh Basil
2 Tbsp Rosemary leaves
1 Tbsp Olive Oil

Ingredients (Vegies):
5 Cloves Garlic (skin on)
3 Medium Carrots peeled and cut into sticks
2 Medium Onions quartered
4 Medium Potatoes 'chipped'
3-4 sprigs fresh Rosemary
Salt and Black Pepper to taste
Olive oil

Method:
Preheat oven to 200C.
Place carrots, potatoes, onion, garlic in roasting tray and top with rosemary, salt and pepper and drizzle with olive oil.
Bake in oven for 30mins or till vegies are browned.

Tip:
To save a little time - whilst the oven's preheating, place potatoes in container with 1/2 cup water and microwave on high for 7mins. This will cook potatoes through so you'll only need brown the potatoes in the oven.

Heat Olive oil in frypan on medium heat and cook lamb cutlets 1min on each side to seal and brown. Set aside.

Combine parmesan, mustard, pepper, rosemary, basil and oil. Spread over lamb. Reduce oven to 160C and roast cutlets for about 20min or till crust crisps.

Serve on top of vegies.

This meal was served with a 2004 Seville Estate Shiraz.