Lamb Cutlets with Mint, Chilli and Golden Potatoes

Succulent marinated lamb cutlets served with crispy steamed-then-fried baby potatoes over a fresh bed of rocket salad.

Gluten-Free Dinner Quick Lamb Potatoes Nigella Lawson

Estimated Nutrition

Calories

463.1

kcal / serving

1852.4 kcal total

Carbs

23.6g

per serving

94.2 g total

Fat

29.7g

per serving

118.6 g total

Protein

27.7g

per serving

110.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

piece

Lamb Cutlet

preferably organic, trimmed of fat

NutsSeeds

0.5

tsp

Chili Flakes

dried

tsp

Mint

dried

0.5

tsp

Celery Salt

tsp

Sea Salt Flakes

or half teaspoon pouring salt

tbsp

Parsley

chopped fresh

tbsp

Mint

chopped fresh

OilsFats

tbsp

Olive Oil

Vegetables

500

Baby Potatoes

washed and halved but not peeled

100

Rocket

Method

Transfer potatoes to the platter and garnish with sea salt, fresh parsley, and fresh mint.

Fry the steamed potatoes in the remaining pan fat for six minutes until golden.

Remove lamb and arrange on a platter lined with rocket.

Turn the cutlets and cook for three more minutes until juicily pink.

Fry the cutlets in a large non-stick pan over medium heat for five minutes.

Coat lamb cutlets in the oil mixture and marinate for 10 minutes.

Mix olive oil, chilli flakes, dried mint, and celery salt in a large dish.

Steam the halved baby potatoes until tender.