Herbed Lamb Cutlets with Minted Baby Potatoes and Green Beans
RECIPE OVERVIEW
Ingredients
Serves: 4 people
-
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.
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