Herby Lamb Cutlets With Sautéed Greens And Baby Potatoes

Ingredients:

8 SuperValu Quality Irish lamb cutlets
450g (1lb) SuperValu new baby potatoes
4 tsp SuperValu Cook’s Ingredients wholegrain mustard
4 tbsp SuperValu chopped fresh mixed herbs, such as chervil, tarragon, chives and/or flat-leaf parsley
SuperValu Supreme olive oil, for cooking
about 40g (1 1/2oz) SuperValu butter
1 tsp SuperValu chopped fresh flat-leaf parsley
350g (12oz) prepared green vegetables, such as mangetout, peas, sprouting broccoli and baby spinach, fennel, spring onions and baby spinach
SuperValu Cook’s Ingredients salt and freshly ground black pepper

Preheat the oven to 180ºC, (350ºF), Gas mark 4. Rub the wholegrain mustard all over the lamb cutlets and season to taste. Sprinkle the herbs onto a flat plate and use to coat the cutlets. Heat a large frying pan with a thin film of olive oil. Add the lamb cutlets and quickly sear on both sides, then arrange on a baking sheet and place in the oven to roast for 5-6 minutes until tender but still a little pink or 10-12 minutes if you prefer your meat more well done. Remove from the oven and leave to rest in a warm place for a couple of minutes. Meanwhile, cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Drain well and then toss in a knob of butter. Season to taste and toss in the parsley. Keep warm.
Bring a separate large pan of salted water and bring to the boil. Add the prepared green vegetables and cook for 2-3 minutes until just tender. Drain and return to the pan with the spinach and a knob of butter. Cook for 1-2 minutes, stirring until the spinach has wilted and all of the vegetables are nicely glazed in the butter. Arrange the sautéed greens on warmed plates and place the lamb cutlets on top with the baby potatoes to the side. Drizzle around any juices from the lamb to serve.