- 8 lamb cutlets
- 3 small pots of natural yogurt (we use Longley Farm)
- 1 small bunch of mint
- For the Alforno Potatoes:
- 4 portions new potatoes
- 2 stems of rosemary
- 2 stems of sage
- 1 head of garlic
- 2 tbsps olive oil
Take one pot of yogurt and stir in half of the mint leaves, chopped. Place this mix in a bowl, add the lamb cutlets, cover with cling film and place on a low shelf of the fridge – leave overnight.
The next day, cut the new potatoes in half and place on a tray. Rub them with the olive oil, and add the torn fresh herbs, the chopped garlic (skin on) and a sprinkle of sea salt. Roast in a hot oven at 180oC for half an hour, stirring from time to time to ensure an all over golden colour.
Whilst the potatoes are roasting, heat a frying pan or BBQ and wipe off any excess yoghurt and mint from the lamb. Place the lamb cutlets in the pan with a splash of olive oil, cook for 2 minutes on one side until golden, and then turn over and cook again for 2 minutes. Alternatively, you can grill the cutlets.
To make the garnish, add the remaining chopped mint to the 2 pots of natural yogurt and serve with steamed, fresh seasonal greens.