Devilled Lamb Cutlets With Crushed Potato & Mustard Seed Salad
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 250grams new potatoes
- 1tablespoons olive oil
- 1tablespoons mustard seeds
- 1 bunch spring onions, finely chopped
- 8 lamb cutlets
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2tablespoons English mustard
- 2tablespoons tomato ketchup
- 1tablespoons cayenne pepper
- 2tablespoons onion, finely chopped
- 1tablespoons olive oil
Method
Step 1 of 2
Preheat the oven to 200°C (Gas 6). Cook the potatoes in a large pan of boiling salted water for about 15 minutes until soft, then drain. Add the olive oil, and crush the potatoes gently with a fork. Throw in the mustard seeds and spring onions, and season with salt and black pepper. Set aside.
Step 2 of 2
While the potatoes are cooking, make the coating for the lamb. In a bowl, mix together all the ingredients, and season well with salt and black pepper. Coat the lamb cutlets evenly, put in a roasting tin, and roast for 20-30 minutes until cooked to your liking. Serve hot with the potato salad.
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