Advertisement
[embed]http://www.youtube.com/v/1apjAao1J3c&hl=en&fs=1[/embed]

  • 400g new potatoes or salad potatoes
  • olive oil
  • 12 lamb cutlets

mint relish

  • 1 lemon
    juiced
  • 1 bunch mint
    finely chopped
  • 2 tbsp sugar
  • 2 shallots
    finely chopped

Nutrition:

  • kcal612
  • fat43.2g
  • saturates20.1g
  • carbs24.6g
  • sugars0g
  • fibre1.1g
  • protein32.6g
  • salt0.29g

Method

  • step 1

    Heat the oven to 200c/fan 180c/gas 6. Cook the potatoes in simmering water for 8 minutes, drain and cool briefly.
    Toss in a little olive oil and then tip into a shallow roasting tin, squash each one down so it splits, and season with salt. Roast for 20 minutes or until golden and crisp.

  • step 2

    Meanwhile, mix the ingredients for the mint relish together, crushing the mint into the sugar. Set aside.

  • step 3

    Brush the cutlets with olive oil and season well. Heat a frying pan and fry the cutlets on each side for 1 minute. Serve with the relish and potatoes.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement