Fiery Lamb Cutlets on Crushed Potatoes… are you hungry yet?
Don’t you just love spring time for its abundance of good quality and cheap lamb? I was in the local supermarket a couple of days ago, something I hate doing, preferring to have all my groceries delivered by Ocado, who specialise in artisanal and great quality products.
Anyway, I was passing the fresh meat counter and the lamb cutlets looked sooo good, that it was impossible to do a Dionne Warwick and just walk on by! You know what that’s like! But of course, I didn’t think beyond the buying, because when I got home, I realised that I didn’t have a plan! One always needs a plan first before buying anything, right?
How many times have you seen a dress or skirt or trousers/pants you liked, bought it, went home and realised you don’t have the shoes or the accessories to go with it? Even if like me, you own 200 pairs of shoes?! That, right there, is what I’m talking about with the lamb cutlets!
Thankfully, I almost always have a fully stocked pantry! I knew I wanted them spicy because well, I love spicy! I found some sundried tomato paste and chillies which gave me a great start! Given the sundried tomato paste, the cutlets would end up being highly seasoned, so naturally, whatever they got served with would have to be fairly easy and plain on flavours. I had some salad potatoes in the fridge and as we love our crushed potatoes, that was the obvious way to go.
There is a lot of leeway here with the type of chillies you use, whether you go for a type of chilli paste like harissa, finely chopped fresh chillies, chilli flakes or chilli powder, that’s completely up to you. The moisture is going to come from the sundried tomato paste but if you find that you need more moisture if using powder or flakes, just add a dash of olive oil.
I cooked the cutlets in the oven this time because I had some tomatoes going in too but you can easily cook them on the stove. Try and time your potatoes’ and your cutlets’ cooking so that you would have just crushed the potatoes and served them on a plate when the cutlets are done. A couple of minutes here and there shouldn’t matter too much but you don’t want your potatoes to be cold.Print
The Lamb Cutlets
- 4 lamb cutlets
- 2 Tbsp sundried tomato paste
- 1 crushed garlic
- chilli – type and amount, your choice, I used 1 tbsp harissa
- 1 Tbsp lemon juice
- some fresh parsley, chopped
- 500g (1.1lb) baby potatoes
- 1 spring onion/scallion finely chopped
- 1/2 Tbsp olive oil
- 1/2 Tbsp butter
- Preheat the oven to 200˚C/400˚F.
- Marinate the lamb cutlets with the tomato paste, garlic, chilli and lemon juice for about 20 minutes. You can even do this the night before and leave in the fridge.
- Place the cutlets on a baking tray and bake for 15 minutes or so. This time will give you meat that is cooked to the medium stage. Shorter if you want it medium rare, longer if you want it well done.
- Cook the baby potatoes in a pot of salted, boiling water for about 15 – 20 minutes until tender.
- Drain the potatoes, add the olive oil and butter or just oil, mix and crush them with a fork to get an uneven mess.
- Sprinkle the spring onions all over and season with salt and pepper, being careful not to mash them as you’re stirring the seasonings in.
- Dish the crushed potatoes onto two warmed plates, forming a bed of sorts.
- Place 2 cutlets on each bed of potatoes and sprinkle with some parsley.
- I had some roast tomatoes with this as well.
I’ve given 2 cutlets per person, feel free to increase that to 3 but remember to increase the sundried tomato paste slightly to make sure you have enough for all 6 cutlets.
- Category: Main Course
- Cuisine: British
- Calories: 12103.16 kcal
- Sugar: 4.69 g
- Sodium: 8103.22 mg
- Fat: 1097.17 g
- Saturated Fat: 483.11 g
- Trans Fat: 0.12 g
- Carbohydrates: 58.78 g
- Fiber: 9.33 g
- Protein: 468.15 g
- Cholesterol: 2416.83 mg