Ingredients

• 500g/1lb 2oz baby new potatoes
• washed and halved but not peeled
• 3 tbsp olive oil
• ½ tsp dried chilli flakes
• 1 tsp dried mint
• ½ tsp celery salt
• 8 lamb cutlets
• preferably organic
• trimmed of fat
• 100g/3½oz rocket
• 1 tsp sea salt flakes or ½ tsp pouring salt
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint

Directions

• Put the halved baby potatoes on to steam.
• Get out a large dish – in which the lamb cutlets will fit in a single layer – and first pour into it the olive oil and sprinkle in the chilli flakes
• dried mint and celery salt.
• Using one lamb cutlet as if it were a wooden spoon
• smoosh the oil with its sprinklings around a bit
• so that it is rather better mixed
• then place the lamb cutlets in a single layer
• turn them instantly
• and leave to marinate for 10 minutes.
• Heat a large
• heavy-based
• non-stick frying-pan – big enough for all the cutlets to fit in – then duly place them all in it (the oil that clings to them from the marinade is plenty enough for them to fry in) and fry over a medium heat for five minutes. While the cutlets cook
• check that the potatoes are tender
• which they should be by now; in which case
• turn the heat off under your steamer.
• Using tongs (for ease)
• turn the cutlets over and cook for a further three minutes. If you are going to make this an entire one-plate meal
• strew the bottom of a large serving platter with rocket
• or any other leafage you desire
• and when the lamb cutlets are cooked
• but still juicily pink
• remove them to the salad-lined (or
• indeed
• naked) plate. Obviously
• cook for longer if you like your lamb well done.
• Tip the steamed potatoes into the pan and fry for three minutes
• then turn them over and fry for another three minutes
• shaking the pan every now and again to make them tumble and turn in the hot
• spiced fat.
• Using a slotted spatula or similar
• transfer the potatoes to the plate of cutlets and sprinkle with one teaspoon of sea salt flakes (I like these plenty salty
• but if you have more austere tastes or are feeding small children
• then decrease the salt or ignore the command altogether) and the chopped parsley and mint.