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Lamb cutlets with mint, chilli and golden potatoes

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Lamb cutlets with mint, chilli and golden potatoes

If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinading time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather than by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness.

Ingredients

  • 500g/1lb 2oz baby new potatoes, washed and halved but not peeled
  • 3 tbsp olive oil
  • ½ tsp dried chilli flakes
  • 1 tsp dried mint
  • ½ tsp celery salt
  • 8 lamb cutlets, preferably organic, trimmed of fat
  • 100²µ/3½´Ç³ú rocket
  • 1 tsp sea salt flakes or ½ tsp pouring salt
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint