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