8 lamb cutlets, trimmed
60 ml (4 tbsp) olive oil
salt and freshly ground black pepper
2 garlic cloves, crushed
2.5 ml (1/2 tsp) dried oregano
30 ml (2 tbls) freshly chopped parsley
juice of 1 large lemon
30 ml (2 tbsp) capers, chopped
lemon wedges, to garnish
parsley sprigs, to garnish
60 ml (4 tbsp) olive oil
salt and freshly ground black pepper
2 garlic cloves, crushed
2.5 ml (1/2 tsp) dried oregano
30 ml (2 tbls) freshly chopped parsley
juice of 1 large lemon
30 ml (2 tbsp) capers, chopped
lemon wedges, to garnish
parsley sprigs, to garnish
For the sauteed potatoes
4 medium-sized potatoes, boiled until just tender, thinly sliced
40 g (1 1/2 oz) butter
15 ml (1 tbls) olive oil
salt and freshly ground black pepper
40 g (1 1/2 oz) butter
15 ml (1 tbls) olive oil
salt and freshly ground black pepper
method
1. Season the olive oil with freshly ground black pepper, add the garlic and spoon over the cutlets in a shallow dish. Cover and leave to marinate in a cool place for 2—4 hours, turning once.
2. Strain the marinade into a large frying-pan, add the herbs and place over a moderate heat. When hot, fry the cutlets quickly until lightly browned on each side, then lower the heat, cover the pan and cook gently for 12 minutes, turning the cutlets once during this time.
3. Meanwhile, saute the potatoes: heat the butter and oil in a large frying-pan and add the sliced potatoes. Cook, turning often, until golden brown and crisp on all sides. Drain on absorbent paper, season and keep warm while you finish the cutlets.
4. Sprinkle the lemon juice and capers over the cutlets, season lightly with salt and pepper and heat through for 1-2 minutes.
5. Arrange the cutlets and potatoes on a hot serving dish and spoon the pan juices over them. Garnish with lemon wedges and parsley sprigs and serve at once.
2. Strain the marinade into a large frying-pan, add the herbs and place over a moderate heat. When hot, fry the cutlets quickly until lightly browned on each side, then lower the heat, cover the pan and cook gently for 12 minutes, turning the cutlets once during this time.
3. Meanwhile, saute the potatoes: heat the butter and oil in a large frying-pan and add the sliced potatoes. Cook, turning often, until golden brown and crisp on all sides. Drain on absorbent paper, season and keep warm while you finish the cutlets.
4. Sprinkle the lemon juice and capers over the cutlets, season lightly with salt and pepper and heat through for 1-2 minutes.
5. Arrange the cutlets and potatoes on a hot serving dish and spoon the pan juices over them. Garnish with lemon wedges and parsley sprigs and serve at once.
serving amount
serves 4
rate this recipe
9.5
out of 10
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