Lamb cutlets with mint relish
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
Ingredients
- 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
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.
