Lamb cutlets with mint relish

Ingredients

• 400 g new potatoes or salad potatoes
• olive oil
• 12 lamb cutlets
• 1 lemon juiced
• 1 bunch mint finely chopped
• 2 tbsp sugar
• 2 shallots finely chopped

Instructions

1. 1

   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.

2. 2

   Meanwhile, mix the ingredients for the mint relish together, crushing the mint into the sugar. Set aside.

3. 3

   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.