Lamb cutlets with mint relish
Impress everyone with your ability to knock something special up out of a few things in the fridge
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
- Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in simmering water for 8 minutes, drain and cool briefly. Toss in a little olive oil and then tip into a shallow roasting tin, squash each one down so it splits, and season with salt. Roast for 20 minutes or until golden and crisp.
- Meanwhile, mix the ingredients for the mint relish together, crushing the mint into the sugar. Set aside.
- Brush the cutlets with olive oil and season well. Heat a frying pan and fry the cutlets on each side for 1 minute. Serve with the relish and potatoes.
Per serving
612 kcalories, protein 32.6g, carbohydrate 24.6g, fat 43.2 g, saturated fat 20.1g, fibre 1.1g, salt 0.29 g
Recipe from olive magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/6166/
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 minutes
Per serving
612 kcalories, protein 32.6g, carbohydrate 24.6g, fat 43.2 g, saturated fat 20.1g, fibre 1.1g, salt 0.29 g
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30 August 2008
Liora rated this recipe
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