Lamb cutlets with herbs and potato salad

PREP: 10 mins COOK: 20 mins Add to My Favourites

2 Ratings

Ingredients

  • 12 lamb cutlets
  • 1 kg potatoes, peeled
  • 5 tbsp white wine vinegar
  • 2 tbsp tarragon leaves, chopped
  • 2 tbsp chervil leaves, chopped
  • 2 tbsp mint leaves, chopped
  • 1 garlic clove, peeled and crushed
  • 2 tsp mustard
  • 100 ml rapeseed or light olive oil
  • Salt and black pepper

Method

STEP 1

Boil the potatoes in a large pan of boiling water for 15-20 mins until just firm.


STEP 2

Meanwhile, pour the vinegar into a bowl, season and add the herbs, garlic, mustard and oil. 


STEP 3

Pour ⅓ of the vinaigrette over the lamb cutlets, reserving the rest for later. Coat thoroughly, cover and leave to marinate while the potatoes are cooking


STEP 4

When the potatoes are cooked, drain and leave until cool enough to handle, then slice evenly and place in a large dish. Pour over the remaining vinaigrette and leave to infuse for 5 mins. 


STEP 5

Meanwhile, remove excess marinade from the lamb cutlets, and cook for 2-3 mins on each side under a preheated grill or prepared barbecue.  They will be pink at this stage.


STEP 6

Stir the potatoes carefully and serve them warm with the cutlets.



CHEF'S TIP

Why not add some finely chopped scallions to your potato salad

How did it taste?