Lamb cutlets are a comforting and delicious meal, especially when paired with a mint and chilli marinade and some golden potatoes.
That’s why Nigella Lawson’s recipe, which she shared on Nigelissima and serves four diners, will make this dish a beloved staple at home.
According to the chef, if you start steaming your halved baby potatoes before beginning the lamb chops, you can have a proper meat-and-potato meal ready in just 20 minutes (plus a little marinating time).
Ingredients
-
500g/one lb 2oz baby new potatoes, washed and halved but not peeled
-
Three tbsp olive oil
-
½ tsp dried chilli flakes
-
One tsp dried mint
-
½ tsp celery salt
- Eight lamb cutlets, preferably organic, trimmed of fat
- 100g/3½oz rocket
- One tsp sea salt flakes or ½ tsp pouring salt
- One tbsp chopped fresh parsley
- One tbsp chopped fresh mint
Instructions
Place the halved baby potatoes into the steamer.
Prepare a large dish that can accommodate the lamb cutlets in a single layer. Pour in the olive oil and sprinkle with chili flakes, dried mint, and celery salt.
Using one of the lamb cutlets as a mixing tool, stir the oil and seasonings together until well combined. Then, place all the lamb cutlets in the dish, turning them immediately to coat both sides, and let them marinate for 10 minutes.
Heat a large, heavy-based, non-stick frying pan over medium heat. Once hot, add the cutlets (the oil from the marinade is sufficient for frying) and cook for five minutes. While the cutlets are cooking, check the potatoes for tenderness; they should be done by now, so turn off the heat under the steamer.
Using tongs, turn the cutlets over and cook for an additional three minutes. If you plan to serve this as a one-plate meal, spread a layer of rocket or your preferred greens on a large serving platter. When the lamb cutlets are cooked to your desired level (juicily pink or well done), transfer them to the platter.
Add the steamed potatoes to the frying pan and cook for three minutes, then turn them over and cook for another three minutes, shaking the pan occasionally to ensure they are evenly fried in the hot, spiced oil.
Using a slotted spatula, transfer the potatoes to the platter with the cutlets. Sprinkle with one teaspoon of sea salt flakes (adjust to taste if needed) and garnish with chopped parsley and mint.
