INGREDIENTS8 Welsh Lamb Cutlets
900g New (Chat) Potatoes, skin on
1-2 garlic cloves, crushed
Zest and juice of 1 lemon
28g parsley, leaves only, roughly chopped
14g pack coriander, leaves only, roughly chopped
5½ tbsp Mild & Delicate Cold Pressed Extra Virgin Olive Oil
3 tbsp smoked paprika, thyme and garlic spice mix
1 tsp sugar
150g fresh or frozen peas
- Preheat the grill to high. Cook the potatoes in a large pan of boiling salted water for 20-25 minutes, until tender.
- Meanwhile, mix the garlic, lemon zest and juice, and herbs with 4 tablespoons of the olive oil; season. Set aside.
- Combine the spice mix with the sugar and ½ tablespoon oil; season. Rub it on the chops; place on a baking sheet. Grill for 5-8 minutes, turning once.
- When the potatoes are done, add the peas to the pan and cook for another minute, then drain. Return the vegetables to the pan and use a potato masher to crush the potatoes slightly. Drizzle with 1 tablespoon olive oil; season. Stir gently to combine. Serve the chops on a large platter, drizzled with the herb dressing, and the crushed potatoes on the side.