Ingredients
Method
- Prep the potatoes: Place the whole potatoes in a pot and cover with cold water by an inch. Add a generous pinch of salt and bring to a boil. Reduce heat and simmer until tender when pierced with a fork, about 12–15 minutes. Drain well and let cool slightly enough to handle.
- Slice thinly: Once cooled, slice each potato into very thin half-moons or rounds (about 1/8 inch thick). This ensures they cook quickly in the pan without burning before softening through.
- Make the dressing: In a small bowl or food processor, combine mint, chilli, garlic, olive oil, lemon juice, and salt. Blend until mostly smooth but still textured, or simply mince by hand for a rustic feel. Taste and adjust salt or acid as needed. Set aside.
- Season the lamb: Pat the lamb cutlets dry with paper towels. Season both sides generously with salt and pepper.
- Cook the potatoes: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the potato slices in a single layer (work in batches if necessary). Cook undisturbed for 2–3 minutes until golden brown on one side, then flip and cook another 2–3 minutes until crisp and tender throughout. Transfer to a plate lined with paper towels.
- Sear the lamb: Wipe out the skillet or add a bit more oil if needed. Increase heat to high. Add the lamb cutlets in batches, avoiding overcrowding. Sear for just 1–2 minutes per side for medium-rare (internal temperature of 130°F/54°C). Do not overcook, as lamb cutlets become tough quickly.
- Rest and serve: Transfer lamb to a plate to rest for 2 minutes. Serve the hot potatoes topped with the seared lamb. Spoon the mint-chilli dressing generously over everything just before eating so it stays vibrant.
Nutrition
Notes
This dish earns its keep because it cooks in under twenty minutes. My secret is boiling the potatoes whole before slicing them thin; it guarantees a tender interior while letting me get those edges golden and crisp quickly.
Make ahead: You can boil and slice the potatoes up to 24 hours in advance. Keep them submerged in cold water in the fridge to prevent browning. Pat dry before cooking.
Dressing storage: The mint dressing keeps well in an airtight container in the refrigerator for up to 3 days. Stir well before using as separation is natural.
Substitute: If you prefer chicken, use thin chicken breast cutlets and cook until internal temperature reaches 165°F (74°C), about 3–4 minutes per side.