Lamb and Mint Cutlets with Golden Potatoes
Lamb and Mint Cutlets with Golden Potatoes

Ingredients

Method

  • 500g baby new potatoes, halved and steamed
  • 3 tbsp olive oil
  • ½ tsp dried chilli flakes
  • 1 tsp dried mint
  • ½ tsp celery salt
  • 8 lamb cutlets, trimmed of fat
  • 100g rocket
  • 1 tsp salt flakes
  • 1 tbsp each of chopped parsley and mint
  • Pour the olive oil into a large roasting dish, and sprinkle with chilli flakes, celery salt, and dried mint. Mix well, then place the lamb cutlets on top in a single layer, turn once, and leave to marinate for 10 mins. Heat up a frying pan, and fry the cutlets for 5 mins on one side, and 3 on the other. Remove and place on a bed of rocket on a serving platter.
  • Tip the steamed potatoes into the pan and fry for 3-5 mins on each side in the hot fat. Sprinkle with salt and serve alongside the lamb, sprinkled with parsley and mint.
30 mins
4 serving
This recipe pairs perfectly with the Luigi Bosca 'La Linda' Malbec 2019 from Mendoza, Argentina.

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