Start this recipe by seasoning the lamb with salt and pepper. Heat the oil in a pan and seal the lamb on both sides for a few minutes. Remove from the pan and brush all over with mustard. Press the chopped almonds on top, place into a baking tray and drizzle with a little oil. Continue in the oven at 200`c for about 8-10 minutes. Meanwhile cook the potatoes in boiling water till soft. Drain away the water and crush the sweet potatoes with the butter and coriander and season with salt and pepper. Next prepare the salsa verde by pulsing everything together in a food processor. To serve, remove the cooked lamb from the oven and allow to rest for a few minutes. Cut into 4 pieces. Spoon the crushed sweet potatoes in the middle of 2 serving plates and lay on the cooked vegetables. Arrange 2 pieces of nutty lamb cutlets onto each plate and drizzle over the sasla verde.

Serves 2

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