Lamb cutlets with wrinkled potatoes, red and green salsa
This classic Spanish recipe was made for a glass of crisp white wine.
Ingredients
- Olive Oil60 ml
- Soy Sauce15 ml
- Sherry vinegar15 ml
- Extra virgin olive oil45 ml
- Lemon1 ცალი
- White wine vinegar15 ml
- Red wine vinegar15 ml
Instructions
7 steps- 1
To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée.
- 2
To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight.
- 3
To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30-40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork.
- 4
Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce.
- 5
Heat a griddle pan until hot and cook the lamb cutlets for 1-2 minutes on each side. When cooked to your liking place on a serving plate.
- 6
To make the salad, mix the ingredients together in a bowl.
- 7
Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side.
Nutrition
Per 100 grams
Nutrition values are estimates. - means data is unavailable.
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