Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise


A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.


Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly ground black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping cream or heavy cream (1 cup)
  • salt and freshly ground black pepper
  • whole nutmeg

  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. They will need to cook for the same length of time as the potatoes and so they go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and spread the garlic over them. Then, over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables between four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.





My version of a classic Eastern Mediterranean moussaka. This tasty dish has layers of aubergine/eggplant, meat sauce, and potato covered with a cream and cheese topping.


Prepares: 6 servings
  • Preparation time: About 45 minutes
  • Cooking time: 30 minutes on hob, 25 minutes in oven

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 tbsp fresh oregano, chopped
  • 700g/1½ lb lamb mince/ground lamb
  • 1 large aubergine/egg plant, sliced
  • 2 × 400g/1 × 28 fl oz cans tomatoes, chopped/diced
  • 3 tbsp tomato purée
  • 1 Kallo beef organic stock cube/or 1 tsp Better Than Bouillon Beef*
  • 900g/2 lb potatoes
  • 200ml/7 fl oz double cream/whipping cream
  • 115g/4 oz Cheddar cheese, grated
  • Peas (optional)

  • *I choose these options because I don’t like all the additives and sodium found in other brands.

  • Equipment
  • Deep sided frying pan
  • Griddle or heavy-based pan
  • 1.75 litre/3 pint ovenproof dish

  1. Method
  2. Preheat the oven to 180°C/160°C fan oven/350°F/gas mark 4

  3. Heat the olive oil in the deep-sided frying pan over a medium-low heat. Add the onion and oregano and fry for 5 minutes, stirring continuously, until the onion is softened but not brown.

  4. Turn up to a moderate heat and add the lamb to the pan. Stir fry for 10 minutes until the meat starts to brown.

  5. Meanwhile, heat the griddle over a medium-high heat (2–3 minutes) then fry the aubergine slices in batches in a single layer for 3–5 minutes, turning them once. Put them to one side.

  6. Drain any fat from the lamb, add the tomatoes, tomato purée and stock cube or teaspoon of bouillon. Stir well and season with salt and pepper. Bring the mixture to the boil then reduce the heat. Simmer, uncovered, for 25–30 minutes until the liquid has reduced.

  7. Meanwhile, cut the potatoes into even sized pieces and simmer in a saucepan for 15 minutes. Drain, cool a little, and cut into thin slices.

  8. Make layers with the aubergine, lamb mixture and potatoes in the ovenproof dish, finishing with potatoes. Pour the cream over and sprinkle with grated cheese.

  9. Place the dish on a baking sheet and bake for 20–25 minutes until bubbling and golden.

  10. Can be served with peas.