Step 1

Coarsely grate the potatoes. Place in a colander and use your hands to squeeze out as much moisture as possible. Place in a large bowl and add the plain flour and egg. Stir to combine. Season with salt and pepper.

Step 2

Heat 60ml (1/4 cup) of the olive oil in a large non-stick frying pan over medium-high heat. Spoon one-quarter of the potato mixture into the pan and flatten with an egg lifter to make a 12cm-diameter disc, about 1cm thick. Repeat with remaining potato mixture to make 3 more rosti patties. Cook for 4 minutes or until golden brown underneath. Turn and cook for a further 3 minutes or until crisp and cooked through.

Step 3

Meanwhile, heat the remaining olive oil in a large frying pan over medium-high heat. Cook the lamb cutlets for 2 minutes each side for medium or until cooked to your liking. Place the potato rosti on serving plates. Top with some baby spinach leaves and the lamb cutlets. Drizzle with mint sauce and serve immediately.