Lamb and Mint Cutlets with Golden Potatoes
- 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