Home » Lamb Recipes » Spanish Cutlets with Smashed Garlic Potatoes
Spanish Cutlets with Smashed Garlic Potatoes
Serves: 4
Cook: 35 mins
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Equipment
- 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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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
- 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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Method
- 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.
