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Spanish Cutlets with Smashed Garlic Potatoes

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

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.