Spicy Lamb Cutlets With Crispy Potatoes Recipe

How To Prepare Spicy Lamb Cutlets With Crispy Potatoes?

Ingredients:

• 8 lamb rack cutlets

• 4 tablespoons olive oil , plus extra for the lamb

• sea salt

• 1 tablespoon freshly ground black pepper

• 1 dried chilli , finely sliced

• 1 small handful fresh thyme leaves

• 1 kg waxy red potatoes

• 2 tablespoons coriander seeds

• ½ teaspoon ground cinnamon

• 1 small glass red wine

• 1 large cabbage , shredded

• 1 lemon juice

• Extra virgin olive oil

Instructions:

1. Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side to rest.
2. Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry.
3. Meanwhile, crush the coriander seeds lightly in a pestle and mortar.
4. Tip the potatoes into a large roasting tray and crush them slightly with a spoon.
5. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.
6. Cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot add the the cutlets and cook to your liking for 5 to 8 minutes, turning them halfway through.
7. Drain the cabbage and tip back into the pan to steam off. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season to your taste.
8. Serve the cutlets with the coriander potatoes and the lemony cabbage.