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

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 bell pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400 g tin cherry tomatoes, small can
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly milled black pepper

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


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

  • Slowly bring the milk to the boil in a sauté pan with the garlic.

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

  • 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.

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

  • 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. The ratatouille will need to cook for the same length of time as the potatoes and so they both go into the oven together.

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

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

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

  • Tip into the roasting tin/pan 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.

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

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

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

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

To serve

  • Divide the vegetables amongst four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.
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Updated: November 16, 2019

Moussaka

Moussaka

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.

Moussaka

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
  • 700 g (1½ lb) lamb mince/ground lamb
  • 1 large aubergine/egg plant, sliced
  • 2 x 400 g tins or
  • 1 x 28 fl oz can chopped tomatoes/diced tomatoes
  • 3 tbsp tomato purée/paste
  • 1 Kallo beef organic stock cube or 1 tsp Better Than Bouillon Beef*
  • salt and freshly milled black pepper
  • 900 g (2 lb) potatoes (6 medium)
  • 240 ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 115 g (4 oz) Cheddar cheese, grated (1 cup)
  • peas, optional

Equipment

  • For this recipe you will also need a deep-sided frying pan/skillet a griddle or heavy-based pan and a...
  • 1.75 litre (3 pint) (7 cup) ovenproof dish

Note

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



  • Method
  • Heat the oil in the deep-sided frying pan/skillet over a low heat. Add the onion and oregano and gently fry for about 5 minutes or until the onion has softened but not browned. Stir occasionally.

  • Increase the heat to medium and add the lamb. Stir fry for 10 minutes until the meat starts to brown.

  • Drain off any fat from the lamb, then add the tomatoes, tomato purée/paste and stock cube or teaspoon of bouillon. Stir well and season. Bring the mixture to the boil, then reduce the heat and simmer gently, uncovered, for 25–30 minutes until the liquid has reduced.

  • Meanwhile, peel and cut the potatoes into large even-sized pieces. Add to a large pan of lightly salted boiling water and simmer for 15 minutes. Drain and leave for a couple of minutes until they are cool enough to handle. Cut into thin slices.

  • Next, preheat the griddle over a medium-high heat for 2–3 minutes. Then cook the aubergine/egg plant slices in batches, in a single layer, for a couple of minutes each side until they just starting to colour. Put them to one side.

  • Preheat the oven to 180°C (350°F) (gas 4).

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

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

  • Can be served with peas.
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Updated: March 22, 2018