Grilled lamb cutlets with potatoes

Serves 2

For the potatoes

• 1 tbsp olive oil
• 0 pepper

• 1 onion
• 4 tbsp olive oil
• 500g waxy potatoes
• 0 pepper
• 125g chicken stock

Step 1
Serve them on a bed of sautéed potatoes with onions.

Step 2
Prepare the potatoes first as they can be reheated before serving.

Step 3
rack of lamb about 6-7 cutlets.

Step 4
Fry the onion in the oil in a large frying pan, covered with a lid, over a low heat and stirring occasionally, until soft.

Step 5
Then add the potatoes and sauté over a low heat, stirring and turning them over with a spatula, until both the potatoes and onion are lightly golden – about 10 minutes.

Step 6
Add some salt and pepper as they cook.

Step 7
Pour in the chicken stock and simmer, covered, for about 15 minutes until it is absorbed and the potatoes are tender.

Step 8
Cut the rack of lamb into cutlets with a heavy knife or cleaver.

Step 9
Brush them all over with olive oil.

Step 10
Heat an oiled plancha (flat griddle) or heavy frying pan and cook the cutlets briefly over a high heat for 2 to 3 minutes on each side until they are brown on the outside but still very pink and juicy inside.

Step 11
Cut into one to check whether it is cooked – the cutlets are best eaten medium-rare.

Step 12
Season with salt and pepper and serve hot, beside or on top of the potatoes.