Spanish Cutlets with Smashed Garlic Potatoes

Spanish Cutlets with Smashed Garlic Potatoes preparation time Serves: 4
Spanish Cutlets with Smashed Garlic Potatoes cook time Cook: 35 mins
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    • Large frying pan
    • Saucepan
    • baking tray
    • green chopping board
    • vegetable knife
    • Large bowl
    • Mixing Bowl
    • wooden spoon
    • Garlic crush
    • measuring jug
    • Tablespoons
    • Teaspoons
    • Serving plate
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    • 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
    • A pinch of chilli flakes
    • 2 Garlic cloves, crushed

    For the potatoes

    • 1 kg Baby potatoes
    • 2 tbsp Reduced fat butter, melted
    • 2 Garlic cloves, crushed
    • 1 tbsp Fresh parsley
    • A pinch of salt and black pepper
    • 2 tbsp Parmesan cheese
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    • Heat the oven to 200°C/180°C fan/gas 6.

    For the marinade

    • Add the olive oil, red wine vinegar, paprika, honey, chilli flakes and crushed garlic to 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 the melted butter, garlic, and parsley. Pour the mixture over each potato, and season with salt and pepper.
    • Place in a hot oven for 10-15 minutes until golden crisp. 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 grill for 2-3 minutes on either side until cooked.

    To serve

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