Romy Gill’s lamb cutlets and new potatoes with herb salsa recipe

lamb cutlets and new potatoes
Maja Smend

SERVES 4

3 tbsp olive oil
1 tsp sea salt, plus a little extra to sprinkle (optional)
1 1⁄2 tsp ground black pepper
20 small potatoes, pierced on all sides with a fork
8 lamb cutlets
10 garlic cloves, chopped
1 tsp cumin seeds, crushed
2 banana shallots, roughly sliced
30g flat-leaf parsley, chopped
20g coriander, chopped
20ml white wine vinegar
2 tbsp water

  1. Preheat the oven to 220C/200C fan/gas 7. In a large bowl whisk 1 tbsp oil, the salt and ground black pepper.
  2. Add the potatoes to the bowl with the lamb cutlets, tossing to coat all over. Place just the potatoes on a large baking tray and roast for 30-35 minutes.
  3. Meanwhile, heat a large frying pan over a high heat. Sear the lamb cutlets on all sides (including the fat) for 2 minutes, then add to the tray with the potatoes for the last 5 minutes of roasting. Remove the tray from the oven and allow to rest for 5 minutes.
  4. While the lamb and potatoes are resting, make the salsa. Wipe out the frying pan, then heat the remaining 2 tbsp oil over a medium heat. Add the garlic and cumin seeds and cook for 1 minute. Add the shallots and cook for another minute. Add the parsley, coriander, vinegar and water, stir and cook for 1 minute, then remove from the heat.
  5. Spoon the salsa over the lamb and potatoes in the tray, tossing everything together so it mixes with the roasting juices. Serve immediately with a side salad.

For more of Romy’s simple summer recipes, go to @romygill.

Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando