Spicy lamb cutlets with crispy cori&er potatoes

A perfect alternative to your Sunday roast.

Nutritional Information (amount per serving)


Serves 4   Approx time: 65   Difficulty: super easy


  • 8 quality lamb cutlets
  • 4 tablespoons olive oil, plus extra for the lamb
  • sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 dried chilli, finely sliced
  • 1 small handful fresh thyme leaves
  • 1 kg waxy red potatoes
  • 2 tablespoons coriander seeds
  • ½ teaspoon ground cinnamon
  • 1 small glass red wine
  • 1 large cabbage, shredded
  • 1 lemon, juice of
  • extra virgin olive oil


These lamb chops are a great alternative to a Sunday roast and packed with spicy flavour

Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.

Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar.

Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.

While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through.

Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage.

Tip: These tasty coriander potatoes are also great with pork chops or chicken.

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