Romy Gill's lamb cutlets and new potatoes with herb salsa recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Romy Gill’ s lamb cutlets and new potatoes with herb salsa recipe By Romy Gill - July 10, 2022 Maja Smend SERVES 4 3 tbsp olive oil 1 tsp sea salt, plus a little extra to sprinkle (optional) 1 1⁄2 tsp ground black pepper 20 small potatoes, pierced on all sides with a fork 8 lamb cutlets 10 garlic cloves, chopped 1 tsp cumin seeds, crushed 2 banana shallots, roughly sliced 30g flat-leaf parsley, chopped 20g coriander, chopped 20ml white wine vinegar 2 tbsp water Preheat the oven to 220C/200C fan/gas 7. In a large bowl whisk 1 tbsp oil, the salt and ground black pepper. Add the potatoes to the bowl with the lamb cutlets, tossing to coat all over. Place just the potatoes on a large baking tray and roast for 30-35 minutes. Meanwhile, heat a large frying pan over a high heat. Sear the lamb cutlets on all sides (including the fat) for 2 minutes, then add to the tray with the potatoes for the last 5 minutes of roasting. Remove the tray from the oven and allow to rest for 5 minutes. While the lamb and potatoes are resting, make the salsa. Wipe out the frying pan, then heat the remaining 2 tbsp oil over a medium heat. Add the garlic and cumin seeds and cook for 1 minute. Add the shallots and cook for another minute. Add the parsley, coriander, vinegar and water, stir and cook for 1 minute, then remove from the heat. Spoon the salsa over the lamb and potatoes in the tray, tossing everything together so it mixes with the roasting juices. Serve immediately with a side salad. For more of Romy’s simple summer recipes, go to @romygill. Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved