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Lamb Cutlets With Mint, Chilli & Golden Potatoes

by . Featured in NIGELLISSIMA
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Introduction

If you put halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinating time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness, without spitting, later. It's important, though, that you don't fill your pot with too much water first. If new potatoes aren’t around, then use a couple of baking potatoes, cut into 1cm / ½-inch dice. Steaming here would be obligatory rather than merely desirable, as the potato chunks would dissolve into mush in boiling water.

If you put halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinating time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness, without spitting, later. It's important, though, that you don't fill your pot with too much water first. If new potatoes aren’t around, then use a couple of baking potatoes, cut into 1cm / ½-inch dice. Steaming here would be obligatory rather than merely desirable, as the potato chunks would dissolve into mush in boiling water.

Image of Nigella's Lamb Cutlets with Mint, Chilli and Golden Potatoes
Photo by Petrina Tinslay

Ingredients

Serves: 4

Metric Cups
  • 500 grams baby new potatoes (halved but not peeled)
  • 3 x 15ml tablespoons olive oil
  • ½ teaspoon dried chilli flakes
  • 1 teaspoon dried mint
  • ½ teaspoon celery salt
  • 8 lamb chop cutlets (French trimmed)
  • 100 grams rocket (to serve, optional)
  • 1 teaspoon sea salt flakes or ½ teaspoon pouring salt, or to taste
  • 1 x 15ml tablespoon chopped fresh parsley
  • 1 x 15ml tablespoon chopped fresh mint
  • 1 pound baby white potatoes (halved but not peeled)
  • 3 tablespoons olive oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried mint
  • ½ teaspoon celery salt
  • 8 lamb chops (French trimmed)
  • 4 cups arugula (to serve, optional)
  • 1 teaspoon kosher salt or ½ teaspoon pouring salt, or to taste
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh mint

Method

  1. Put the halved baby potatoes on to steam.
  2. Get out a large dish - in which the lamb cutlets will fit in a single layer - and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt.
  3. Using 1 lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinkling around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly and leave to marinate for 10 minutes.
  4. Heat a large, heavy-based, non-stick frying pan - big enough (about 28cm / 11in diameter) for all the cutlets to fit in - then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for 5 minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer, pour off the water and let the potatoes stand, drying, while they wait.
  5. Using tongs (for ease), turn the cutlets over and cook for a further 3 minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with rocket, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicy pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.
  6. Tip the steamed potatoes into the pan and fry for 3 minutes, then turn them over and fry for another 3 minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.
  7. Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with 1 teaspoon of sea salt flakes (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) along with the chopped parsley and mint.
  1. Put the halved baby potatoes on to steam.
  2. Get out a large dish - in which the lamb cutlets will fit in a single layer - and first pour into it the olive oil and sprinkle in the chilli flakes, dried mint and celery salt.
  3. Using 1 lamb cutlet as if it were a wooden spoon, smoosh the oil with its sprinkling around a bit, so that it is rather better mixed, then place the lamb cutlets in a single layer, turn them instantly and leave to marinate for 10 minutes.
  4. Heat a large, heavy-based, non-stick frying pan - big enough (about 28cm / 11in diameter) for all the cutlets to fit in - then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for 5 minutes. While the cutlets cook, check that the potatoes are tender, which they should be by now; in which case, turn the heat off under your steamer, pour off the water and let the potatoes stand, drying, while they wait.
  5. Using tongs (for ease), turn the cutlets over and cook for a further 3 minutes. If you are going to make this an entire one-plate meal, strew the bottom of a large serving platter with arugula, or any other leafage you desire, and when the lamb cutlets are cooked, but still juicy pink, remove them to the salad-lined (or, indeed, naked) plate. Obviously, cook for longer if you like your lamb well done.
  6. Tip the steamed potatoes into the pan and fry for 3 minutes, then turn them over and fry for another 3 minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.
  7. Using a slotted spatula or similar, transfer the potatoes to the plate of cutlets and sprinkle with 1 teaspoon of kosher salt (I like these plenty salty, but if you have more austere tastes or are feeding small children, then decrease the salt or ignore the command altogether) along with the chopped parsley and mint.

Tell us what you think

What 3 Others have said

  • Just made these lamb chops for dinner. They were so delicious and the potatoes were amazing. I’m definitely cooking new potatoes this way from now on.

    Posted by Nana_Maggie on 24th June 2019
  • By chance we had this for dinner last night. It's divine. Steaming potatoes first is a great way to lock in flavour. We are having Nigella week having seen her audience with Nigella in Wellington New Zealand in January and got inspired by her food passion.

    Posted by SamsMum on 6th February 2019
  • Great, awesome dish.

    Posted by Alinz on 6th February 2018
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