Name: Pan-grilled lamb cutlets
Yield: 3 servings
Cuisine: Braai
Ingredients: 6.00 lamb cutlets; 5.00 ml sunflower oil; 10.00 ml english mustard powder; 10.00 ml garlic cloves, crushed; salt and freshly ground black pepper; 2.00 fresh rosemary

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Ingredients (6)

6.00	lamb — cutlets
5.00 ml	sunflower oil

TOPPING

10.00 ml	english mustard — powder
10.00 ml	garlic — cloves, crushed
	salt and freshly ground black pepper
2.00	fresh rosemary

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Method:

1. Trim most of fat from cutlets (each 2-2,5 cm thick) with a sharp knife. Wipe cutlets with paper towels moistened with vinegar and pat dry.
2. Brush a heavy-based ridged grilling pan lightly with oil and preheat over very high heat.
3. TOPPING: Pat mustard powder, garlic, milled black pepper to taste and lightly crushed rosemary onto 1 side of each cutlet.
4. Place in pan and brown for 2 minutes. Turn cutlets over and brown other side for 2 minutes, or until well-crusted and caramelised. Season with salt and remove to a heated plate.
5. Mashed garlic potatoes: Peel and cube 4 large potatoes and place in a saucepan with 250 ml (1 cup) boiling water, 5 ml (1 tsp) salt and 8-10 peeled whole garlic cloves. Cover tightly and bring to boil again. Turn heat down to very low and cook until potatoes are soft, 30 minutes. Mash well, add 15-30 ml (1-2 tbsp) olive oil gradually until desired consistency is reached.
6. Serve cutlets with mashed potatoes, grilled tomatoes and crisp, lightly steamed young green beans.