https://youtube.com/watch?v=1apjAao1J3c%26hl%3Den%26fs%3D1
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Ingredients
- new potatoes or salad potatoes 400g
- olive oil
- lamb cutlets 12
mint relish
- lemon 1, juiced
- mint 1 bunch, finely chopped
- sugar 2 tbsp
- shallots 2, finely chopped
Method
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Step 1
Heat the oven to 200c/fan 180c/gas 6. Cook the potatoes in simmering water for 8 minutes, drain and cool briefly.
Toss in a little olive oil and then tip into a shallow roasting tin, squash each one down so it splits, and season with salt. Roast for 20 minutes or until golden and crisp.
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Step 2
Meanwhile, mix the ingredients for the mint relish together, crushing the mint into the sugar. Set aside.
-
Step 3
Brush the cutlets with olive oil and season well. Heat a frying pan and fry the cutlets on each side for 1 minute. Serve with the relish and potatoes.
Nutritional Information
- Kcals 612
- Carbs 24.6g
- Protein 32.6g
- Fat 43.2g
- Salt 0.29g
- Saturates 20.1g
- Fibre 1.1g
