Lamb cutlets with wrinkled potatoes, red and green salsa
This classic Spanish recipe was made for a glass of crisp white wine.
Ingredients
For the marinade purée
- 20ml/¾fl oz extra virgin olive oil
- 200g/7oz onions, thinly sliced
- 2 garlic cloves, crushed
- 5 dried choriceros peppers
- 2 dried red chillis
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)
- 3 bunches fresh coriander
- 3 tbsp cumin seeds
- 1 bunch spring onions, roughly chopped
- 75ml/2½fl oz balsamic or sherry vinegar
- 225ml/8fl oz extra virgin olive oil
- 3 garlic cloves, roughly chopped
- 2 tsp ground cayenne pepper
- salt and freshly ground black pepper, to taste
For the red sauce (mojo rojo)
- 100ml/3½fl oz extra virgin olive oil
- 10²µ/â…“o³ú flatleaf parsley, chopped
- 10²µ/â…“o³ú garlic, crushed
- 1 tsp smoked paprika
- 1 lemon, juice only
- 160²µ/5½´Ç³ú tomato puree
- 60ml/2¼fl oz moscatel or white wine vinegar
- 60ml/2¼fl oz water
- 25g/1oz caster sugar
- 1 tsp sea salt
- 1 tbsp fennel seeds
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- ½ tbsp cumin seeds
- salt and freshly ground black pepper, to taste
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
Method
To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée.
To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight.
To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork.
Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce.
Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate.
To make the salad, mix the ingredients together in a bowl.
Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side.
