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Recipes

Lamb cutlets with mint, chilli and golden potatoes

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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.

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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
  • 100g/3½oz rocket
  • 1 tsp sea salt flakes or ½ tsp pouring salt
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint