For the cutlets
- 12 lamb cutlets
- 6 cloves garlic
- 2 large sprigs rosemary, woody stems removed
- 2 tblsp oil
- cracked black pepper
Garlic sautéed potatoes
- a little oil for cooking
- 12-16 baby potatoes, thinly sliced
- 4 cloves garlic, crushed
Garlic and herb butter
- 50 g (2oz) butter, softened
- 2 cloves garlic, chopped
- 1 tblsp parsley, freshly chopped
Cooking the cutlets
- Preheat the oven to 200C (400F/Gas 6).
- Place the garlic, rosemary, oil and black pepper into a food processor and blend until a coarse consistency has been achieved. Place the lamb cutlets into a large bowl, add the garlic and rosemary puree and mix well.
- Heat a large pan with a little oil or butter.
- Cook the lamb chops on both sides, on a medium to high heat for approximately 2-3 minutes and then transfer to the oven until required or until they are cooked to your liking. After approximately 5-6 minutes each side in the oven they will be medium. It will take approximately 10-12 minutes for well-done chops.
- Serve the lamb chops on top of the garlic sautéed potatoes.
Cooking the potatoes
- Heat a large wide based pan with a little oil. Add in the thinly-sliced baby potatoes and the crushed garlic and cook over a medium heat, stirring occasionally, until the potatoes are cooked through. Sprinkle with a little chopped parsley before serving.
For the butter
- Mix the chopped parsley, crushed garlic and softened butter together.
- Chill until required and then serve generously on top of the lamb.
Edward's handy hints
- When buying the lamb cutlets ask your butcher to French trim them from the rack for you.
- Roll any leftover garlic butter in parchment paper and store in the freezer until required.
Taken from Food for Friends by Edward Hayden, published by The O’Brien Press 2013. Available now from all good bookshops nationwide priced €22.99/£18.99