Lamb Cutlets with Chile Potatoes and Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 640 kcal | (30 %) | ||
| Protein | 21.8 g | (22 %) | ||
| Fat | 48.7 g | (42 %) | ||
| Carbohydrates | 28 g | (19 %) |
Ingredients
- For the cucumber salad
- 1 Cucumber
- 1 red onion
- 1 Tbsp White vinegar
- salt
- freshly ground pepper
- 1 Tbsp olive oil
- 1 garlic clove
- 1 pinch sugar
- 6 stalks mint
- For the chile potatoes
- 750 grams potatoes
- 4 Tbsps olive oil
- 2 red chili peppers
- a few thyme
- Also
- 16 Lamb cutlets (1 kg)
- 1 Tbsp olive oil
Preparation steps
For the cucumber salad, rinse the cucumber. Peel the onion. Cut the cucumber and onion into small cubes. Mix the vinegar with olive oil, and season with salt and pepper. Toss the cucumber and onion cubes into the vinegar mixture. Peel the garlic and squeeze through a press into the salad. Season the salad with sugar. Chill the salad in refrigerator. Rinse the mint, shake dry, pluck the leaves, chop finely and mix into the salad.
For the chile potatoes, peel, rinse and dice the potatoes. Heat olive oil in a nonstick skillet and fry the potatoes for 20-25 minutes, while stirring. Trim and rinse the chile pepper, remove the seeds and finely chop. Add the chile pepper and thyme to the potaoes during the final minutes. Season the potatoes with salt.
Season the lamb cutlets with salt and pepper. Heat olive oil in a large non-stick pan and fry the lamb cutlets on each side for 2-3 minutes.
Serve the lamb cutlets with cucumber salad and chile potatoes.
