Herbed Lamb Cutlets with Minted Baby Potatoes and Green Beans
4 people
45 minutes
10 minutes
Ingredients
- 500 g SuperValu Baby Potatoes
- 1 tsp SuperValu Dried Mint
- 1 tbsp SuperValu Fresh Mint chopped
- 2 cloves SuperValu Garlic crushed
- 200 g SuperValu Green Beans
- 3 tbsp SuperValu Olive Oil
- 1 tsp SuperValu Oregano
- 1 tbsp SuperValu Parsley
- 8 - SuperValu Quality Irish Lamb Loin Chops trimmed of the fat
- 0 - SuperValu Salt
Method
- Pour the olive oil in a bowl and add dried mint, dried oregano and seasoning, then add the lamb cutlets and leave to marinate for 30 minutes.
- In the meantime, place the baby potatoes in a large pan, and cover with cold water and season with salt. Bring to the boil, and simmer for 20 minutes. Remove from the heat, drain and set aside until needed.
- Bring a second pan of lightly salted water to the boil. Blanch the green beans for 5 minutes in simmering water and remove from the water. Drain and keep aside warm.
- Over medium heat, heat a large, heavy-based pan without oil. Add the lamb cutlets and fry for 4 - 5 minutes each side until juicy pink, remove from the pan. Add the baby potatoes and the green beans into the pan and fry for a few minutes to coat the potato in the lamb juices.
- Serve the lamb cutlets with the baby potatoes and green beans sprinkled with the fresh parsley and mint.
