- Step 1
Trim excess fat from cutlets. Finely grate the rind from 1 lemon and juice the fruit. Combine find, juice, garlic and oil. Add salt and pepper.
- Step 2
Cook potatoes in a saucepan of salted boiling water for 6 minutes or until tender (see microwave tip). Meanwhile, heat a chargrill pan over high heat. Brush cutlets with some of the oil mixture and cook (in batches if necessary), brushing with remaining oil mixture frequently, for 2-4 minutes on each side or until cooked to your liking.
- Step 3
While cutlets are cooking, cook carrots in a saucepan of boiling water for 2 minutes or until just tender. Drain, toss with half the butter or margarine and keep warm. Drain potatoes, then return them to the pan. Toss gently with the basil and remaining butter or margarine over high heat until combined.
- Step 4
Cut remaining lemon into wedges. Serve cutlets with carrots, potatoes and lemon wedges.
Microwave tip: Place whole potatoes on a microwave-safe plate in a single layer. Pierce potatoes twice with a fork. Cover with plastic wrap and cook for 4-6 minutes on High/850 watts/J00% or until just tender (they'll continue to cook standing). Gourmet tip: Add 1 tbs of fresh rosemary leaves to the oil mixture. Then brush the cutlets with the oil mixture and refrigerate to marinate for 1-2 hours before cooking. FOR THE KIDS: Lemon & honey lamb with vegetables: Add a little honey to the oil mixture. Leave out the basil and cut the potatoes into small pieces.