Spicy lamb cutlets with mashed potatoes and herbs
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 40 G., saturated fats 17 G., proteins 31 G., carbohydrates 33 G., fiber 3 G., cholesterol 137 mg, sodium 862 mg, sugar 4 G.
Calories 620, total fat 40 G., saturated fats 17 G., proteins 31 G., carbohydrates 33 G., fiber 3 G., cholesterol 137 mg, sodium 862 mg, sugar 4 G.
Moroccan ras el hanout seasoning, harissa, and plenty of fresh herbs infuse a simple meat and potato dish with the magical aromas of Maghreb cuisine. Rub the seasoning onto natural lamb shoulder cutlets, pan-fry them until crispy and delicious, and serve with mashed potatoes dressed with a bouquet of fragrant herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural lamb shoulder cutlets with bone (170-220 g each)
- 1 tbsp ras el hanout
- 700 g potatoes, peeled and cut into pieces
- 4 tablespoons unsalted butter, room temperature
- Finely grated zest of 1 lemon
- 3 green onions, thinly sliced
- 2 tbsp finely chopped fresh dill + 2 tbsp coarsely chopped dill
- 2 tbsp chopped fresh cilantro + leaves for serving
- 2/3 tbsp. low-fat milk
- 2 tablespoons of vegetable oil
- Harissa, for serving
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Recipes with similar ingredients: mutton, mashed potatoes, lemon zest, green onions, dill, milk, harissa sauce, ras el hanout seasoning
Cooking the dish according to the recipe:
- Season the lamb on all sides with salt and black pepper, then rub with ras el hanout. Place the potatoes in a medium saucepan and cover with water to a depth of 2.5 cm; season with salt. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, 12-15 minutes. Drain thoroughly.
- In a small bowl, combine the butter, lemon zest, most of the green onions (reserve 2 tablespoons for serving), finely chopped dill, and chopped cilantro; stir. Add to the potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring. Season with salt and pepper to taste and cover to keep the puree warm.
- Heat a large skillet over medium heat. Add vegetable oil and heat until shimmering. Add the patties and cook until golden brown, about 4 minutes per side for medium-rare.
- Divide the lamb and mashed potatoes among bowls. Garnish with the remaining green onions, dill, and cilantro. Serve with harissa.
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