Serves: 4
Oven Temp: 200°C/180°C fan/gas 6
Method
- 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.
Ingredients
- 8 Northern Ireland Farm Quality Assured lamb cutlets
For the marinade
- 1 tbsp Olive oil
- 125 ml Red wine vinegar
- 1 tbsp Paprika
- 1 tbsp Honey
- 1 tsp Chilli flakes
- 2 Garlic cloves
For the potatoes
- 1 kg Baby potatoes
- 1 tbsp Olive oil
- 3 tbsp Melted butter
- 4 Garlic cloves
- 1 tbsp Fresh parsley
- Sea salt and milled black pepper
- 2 tbsp Parmesan cheese