Lamb Cutlets With Mint, Chili And Golden Potatoes
This flavorful and aromatic dish features tender lamb rib chops marinated in a zesty mix of olive oil, red pepper flakes, dried mint, and celery salt. Served alongside crispy baby white potatoes and a bed of optional arugula, this meal is a delightful combination of savory flavors and fresh herbs. Enjoy the juicy pink lamb chops with the perfectly seasoned potatoes for a delicious and satisfying dinner.
— Constant Cookbook
Ingredients
- 1 lb. baby white potatoes, halved but not peeled
- 3 Tbs. olive oil
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. dried mint
- 1/2 tsp. celery salt
- 8 lamb rib chops, frenched
- 4 cups packed arugula (optional)
- 1 tsp. kosher salt or 1/2 tsp. table salt, or to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh mint
Instructions
- Put the halved baby potatoes on to steam.
- Get out a large dish—in which the lamb chops will fit in a single layer—and pour into it the olive oil and sprinkle in the red pepper flakes, dried mint and celery salt.
- Using 1 lamb chop as if it were a wooden spoon, smoosh the oil with its sprinklings around a bit, then place the lamb chops in a single layer, turn them instantly, and let marinate for 10 minutes.
- Heat a large, heavy nonstick fry pan—big enough (about 11 inches diameter) for all the chops to fit in—then place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in). Fry over medium heat for 5 minutes. While the chops cook, check that the potatoes are tender, which they should be by now; if so, turn the heat off under the steamer, pour off the water and let the potatoes stand, drying.
- Using tongs, turn the chops over and cook for 3 minutes more. 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. When the lamb chops are cooked but still juicily pink, transfer them to the platter. Cook for longer if you like your lamb well-done.
- Tip the steamed potatoes into the pan and fry for 3 minutes, then turn them over and fry for 3 minutes more, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat.
- Using a slotted spatula, transfer the potatoes to the platter with the chops and sprinkle with kosher salt, to taste, along with the chopped parsley and fresh mint. Serves 4.
- Adapted from <i>Nigellissima,</i> by Nigella Lawson (Clarkson/Potter Publishers, 2012).
Yield
Serves 4.
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