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Lamb Cutlet Recipe

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Ingredients

Lamb cutlets:

4 lamb chop lamb chop
(large ones)
500 g g new potato new potato
0.5 lemons lemon
(juice only)
1.5 tbsp tbsp olive oil olive oil
1 tsp tsp paprika paprika

1 - 1.5 bunches bunch parsley parsley
2 rosemary rosemary
0.5 garlic garlic
(minced)
2 tsp tsp red wine vinegar red wine vinegar
0.5 tsp tsp Dijon mustard Dijon mustard
4 tbsp tbsp olive oil olive oil
1 pinches pinch sugar sugar
1 pinches pinch salt salt

Lamb cutlet with salsa verde and hasselback potatoes

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1:20 h
(21)

Method

A fantastic one-pot meal for the whole family to enjoy, this lamb recipe includes marinated hasselback potatoes. Baked together in the oven until golden and flavoursome, the dish is topped off with a vibrant salsa verde. Enjoy with a glass of Cimarosa Chilean Cabernet Sauvignon for the perfect pairing.

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Make several cuts across the potatoes, leaving a 3 - 4mm gap between each one and cutting two thirds of the way down each one.
  3. In a large dish, combine the lemon juice, oil and paprika along with some salt and pepper.
  4. Toss the lamb and potatoes in the oven dish and set aside to marinate for 5 - 10 minutes.
  5. Once the oven is up to heat, remove the lamb from the dish and cook the potatoes for 40 minutes, shaking the tray periodically.
  6. After this time, add the lamb chops and cook for a further 15 - 20 minutes, depending on how well done you like them cooked.
  7. Meanwhile, prepare the salsa verde. Finely chop all the herbs, by hand or in a food processor and transfer to a dish.
  8. Add the chopped garlic, vinegar, oil, mustard, sugar and salt and stir well to combine. Taste and adjust seasoning, if required.
  9. Give the lamb and potatoes one last shake and drizzle over the salsa verde to serve.

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