Lamb cutlets with wrinkled potatoes, red and green salsa

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Nieves Barragán

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)

  • 1kg/2lb 4oz purple potatoes
  • 40g/1½oz table salt

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
  • 10g/⅓oz flatleaf parsley, chopped
  • 10g/⅓oz garlic, crushed
  • 1 tsp smoked paprika
  • 1 lemon, juice only
  • 160g/5½oz 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
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