Deviled lamb cutlets with crushed potato and mustard seed salad

SERVES 4

Ingredients:

9oz (250g) new potatoes, halved

1 tbsp olive oil

1 tbsp mustard seeds

1 bunch of scallions (green onions), finely chopped

8 lamb cutlets

sea salt and freshly ground black pepper

For the coating:

2 tbsp English mustard powder

2 tbsp tomato ketchup

1 tsp cayenne pepper (or less, to taste)

2 tbsp finely chopped onion

1 tbsp olive oil

Method:

1 Preheat the oven to 400°F (200°C).

2 Cook the potatoes in a large pan of boiling salted water for about 15 minutes or until tender, then drain. Pour in the olive oil, and crush the potatoes gently with a fork. Stir in the mustard seeds and onions, and season with salt and pepper. Set aside.

3 While the potatoes are cooking, make the coating for the lamb. In a bowl, mix together all the ingredients, and season well with salt and pepper. Coat the lamb cutlets evenly, lay them flat in a roasting pan, and roast for 20–30 minutes until cooked to your liking. Serve hot with the crushed potato salad.

Deviled lamb cutlets with crushed potato and mustard seed salad