Ingredients
- 60ml (1/4 cup) white wine
- 1 tbs wholegrain mustard
- 2 tsp chopped fresh rosemary
- 2 tbs fresh lemon juice
- 12 lamb cutlets, French trimmed
- 600g orange sweet potato (kumara), peeled, cut into 2cm pieces
- Olive oil spray
- 2 tsp olive oil
- 100g baby spinach leaves
- 1 small red onion, thinly sliced
Description
Rosemary, Lemon & Seeded Mustard Lamb Cutlets Recipe - Whisk Together The Wine, Mustard, Rosemary And 1 Tablespoon Lemon Juice In A Glass Or Ceramic Bowl. Add The Lamb And Turn To Coat. Cover And Place In The Fridge For 30 Minutes To...
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