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Lamb cutlets with wrinkled potatoes, red and green salsa

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This classic Spanish recipe was made for a glass of crisp white wine.

Ingredients

For the marinade purée

For the lamb cutlets

  • 150g/5½oz marinade purée, from above
  • 60ml/2¼fl oz soy sauce
  • ½ tsp dried oregano
  • 1 garlic clove, crushed
  • ½ tsp ground cumin
  • 1 tsp freshly grated ginger
  • 1.5kg/3lb 5oz lamb cutlets

For the wrinkled potatoes (papas arrungadas)

For the green sauce (mojo verde)

For the red sauce (mojo rojo)

For the salad

  • 1 tbsp parsley leaves
  • 1 tbsp dill leaves
  • 1 tbsp mint leaves
  • 1 fennel bulb, thinly sliced and fronds picked
  • 1 red onion, thinly sliced
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar