Kastaleta (Grilled Lamb Cutlets with Garlic and Coriander Potatoes)

Ingredients

• 800 g waxy potatoes
• 4 tbsp olive oil
• 800 g lamb loin chops
• 6 garlic cloves
• 1 tsp ground allspice
• 2 lemon
• 0.5 tsp chilli flakes
• 30 g fresh coriander
• 3 tomatoes
• 1 red onion
• 1 tsp sumac

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Cut the waxy potatoes into 2cm cubes, toss with 2 tbsp olive oil and ½ tsp salt and roast for 35 minutes until crisp and golden.

2. 2

   Rub the lamb loin chops with 2 crushed garlic cloves, 1 tbsp olive oil, the allspice, the juice of half a lemon and ½ tsp salt and leave for 10 minutes.

3. 3

   Heat a griddle pan or grill until very hot and cook the chops for 3-4 minutes each side for pink, or a few minutes longer if you prefer them well done. Rest for 5 minutes.

4. 4

   Fry the remaining 4 crushed garlic cloves with the chilli flakes in the remaining oil for 1 minute, then toss with the hot potatoes, the chopped coriander and the juice of 1 lemon.

5. 5

   Slice the tomatoes and red onion, sprinkle with the sumac and a pinch of salt and serve with the chops, potatoes and the rest of the lemon.