Name: Lamb cutlets with chips and lemon aïoli
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 800 gram frozen potato chips; 12 (600g) lamb cutlets, frenched; 1 teaspoon ground cumin; 2 teaspoon ground coriander; 1/2 teaspoon paprika; 2 tablespoon lemon juice, plus 2 teaspoons extra; 1 tablespoon olive oil; 2 wedge preserved lemon rind; 1 clove garlic, finely chopped; 1/4 cup small fresh coriander leaves; 1/4 cup small fresh mint leaves; 1/2 cup (150g) store-bought aioli

Ingredients

800 gram frozen potato chips

12 (600g) lamb cutlets, frenched

1 teaspoon ground cumin

2 teaspoon ground coriander

1/2 teaspoon paprika

2 tablespoon lemon juice, plus 2 teaspoons extra

1 tablespoon olive oil

2 wedge preserved lemon rind

1 clove garlic, finely chopped

1/4 cup small fresh coriander leaves

1/4 cup small fresh mint leaves

1/2 cup (150g) store-bought aioli

Method

1.Preheat oven to 200°C.

2.Bake chips following directions on packet.

3.Sprinkle lamb on both sides with combined cumin, coriander and paprika; drizzle with juice. Season.

4.Heat oil in a large frying pan over medium heat. Cook cutlets for 2 minutes each side or until cooked as desired. Cover to keep warm.

5.To make lemon sprinkle, discard flesh from preserved lemon rind and rinse under running water, pat dry. Finely chop rind; combine half in a small bowl with oil, garlic and herbs.

6.To make lemon aïoli, add remaining rind and extra lemon juice to aïoli; stir to combine.

7.Serve lamb with chips, lemon aïoli and topped with lemon sprinkle.

Women's Weekly Food