Lamb cutlets with wrinkled potatoes, red and green salsa
This classic Spanish recipe was made for a glass of crisp white wine.
For the marinade purée
For the lamb cutlets
For the wrinkled potatoes (papas arrungadas)
For the green sauce (mojo verde)
For the red sauce (mojo rojo)
For the salad
- 1 tbsp parsley leaves
- 1 tbsp dill leaves
- 1 tbsp mint leaves
- 1 fennel bulb, thinly sliced and fronds picked
- 1 red onion, thinly sliced
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée.
To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight.
To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork.
Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce.
Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate.
To make the salad, mix the ingredients together in a bowl.
Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side.