Spanish Cutlets with Smashed Garlic Potatoes

• Heat the oven to 200 °C/180°Cfan/gas 6.

For the marinade

• Place the ingredients into a large bowl and stir until the sugar dissolves.
• Add the lamb cutlets and marinate for at least 20 minutes.

For the potatoes

• Place the potatoes into a saucepan, cover with cold water, bring to a boil and cook for 15- 20 minutes until tender. Drain and arrange onto a baking tray.
• Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper.
• Place in a hot oven until golden and crisp, about 10 - 15 minutes. Remove from the oven, sprinkle with parmesan and return to the oven until the cheese is melted.

For the lamb

• Remove the lamb cutlets from the marinade and char-grill or grill for 2 - 3 minutes on either side until cooked.

To serve

• Arrange lamb onto warm plates with crisp garlic potatoes and salad leaves.