I had the lovely David over on Monday night for dinner and the final two episodes of Season 9 of Doctor Who and so I had a flick through my cookbooks. I found this lovely little recipe in the Nigella Lawson book Nigellissima. (a cookbook I’d actually forgotten that I owned)
The recipe is tasty, quick and easy to do. I substituted lamb chops for lamb cutlets and augmented the meal with a pea, green bean and feta salad, as well as some fried slices of halloumi. Tasty, full of interesting flavours (the heat of the chilli and the coolness of the mint work surprisingly well together. And, given that I don’t like celery, the celery salt was a pleasant but not overpowering addition.) but also light and suitably summery, this recipe was a definite hit.
500g of baby new potatoes, halved but not peeled
3 tablespoons of olive oil
1 teaspoon of dried mint
½ a teaspoon of dried chilli flakes
½ a teaspoon of celery salt
8 lamb cutlets
150g of rocket
1 teaspoon of sea salt flakes
1 tablespoon of chopped fresh parsley
1 tablespoon of chopped fresh mint
Steam the potatoes for about 15 minutes, until tender. Once cooked let the potatoes steam dry.
In a large dish, add the olive oil, chilli flakes, dried mint and celery salt. Smoosh the cutlets into the oil and herb mix, ensuring that the spices are well mixed and the cutlets are evenly coated on both sides. Leave to marinate for 10 minutes.
Heat a large frying pan and place the lamb cutlets in with a little of the oil marinade and fry them, over a medium heat, for 5 minutes on both sides. (When cooking chops I always also put them on their ‘backs’ for a minute or so to crispen up the fat.)
Place a layer of rocket on each of the serving plates. Once the cutlets are cooked place them on the rocket base.
Pop the steamed potatoes in the fat that you cooked the cutlets in and fry for 5 or 6 minutes until crispy and golden.
Once cooked serve with the cutlets and sprinkle everything with the sea salt, chopped parsley and chopped mint.
I also made a salad out of steamed green beans, fresh peas, crumbled feta and thinly sliced red onion.