Rosemary Potato Bakes with Lamb Cutlets

• 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

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.

cutlets, rosemary, olive oil, honey, potatoes, cream cheese, butter, garlic, rosemary, salt, vegetables

Taken from www.kraftrecipes.com/recipes/rosemary-potato-bakes-lamb-cutlets-104142.aspx (may not work)