garlic lamb cutlets with mustard mint sauce | table&spoon

Ingredients

• 16 lamb cutlets, trimmed of any fat
• 12 cloves garlic, peeled
• 6 roasting potatoes (yukon gold or russet), sliced in ¼ inch pieces
• 1 medium zucchini, cleaned and sliced in ¼ inch round or angular pieces
• 1 tablespoon rosemary leaves, finely chopped
• 2 tablespoons olive oil, more for searing the lamb
• sea salt and pepper, for seasoning
• 6 mint leaves, finely chopped chopped
• 1- 1 1/2 tablespoons Dijon mustard
• 1- 1 1/2 tablespoons honey
• 2-3 tablespoons olive oil