Rosemary Potato Bakes with Lamb Cutlets Recipe

Name: Rosemary Potato Bakes with Lamb Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lamb cutlets; 1/4 tablespoons rosemary leaves; 2 tablespoons olive oil; 2 tablespoons honey; 1 kg Desiree potatoes, thinly sliced; 150g block PHILADELPHIA Cream Cheese, softened; 40g butter, melted; 4 garlic cloves, crushed; 2 tablespoons finely chopped rosemary; salt and pepper, to taste; seasonal vegetables, to serve

Servings: persons

1
Combine the lamb cutlets with the rosemary, olive oil and honey in a bowl.
2
Leave to marinate in the refrigerator for at least one hour.
3
Combine the potatoes, Philly*, butter, garlic, rosemary and seasonings in a large bowl to coat the potato.
4
Layer the potato mixture into 6 x 1 cup capacity greased and base lined Texas muffin pans, and lightly press.
5
Bake at 190 degrees C for 35 - 40 minutes or until potato is tender.
6
Allow to cool slightly before turning out.
7
Heat a grill pan over a medium high heat and cook the lamb cutlets to your liking.
8
Remove from heat, cover and rest cutlets for 3 minutes.
9
Serve potato bakes with the lamb cutlets and vegetables.

1524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 lamb cutlets, 1/4 tablespoons rosemary leaves, 2 tablespoons olive oil, 2 tablespoons honey, and more.

Yes, Rosemary Potato Bakes with Lamb Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary Potato Bakes with Lamb Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions