Lamb cutlets with wrinkled potatoes and salsa recipe
 This classic Spanish recipe was made for a glass of crisp white wine. 20ml/¾fl oz extra virgin olive oil200g/7oz onions, thinly sliced2 garlic cloves, crushed5 dried choriceros peppers2 dried red chillis 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed 5 dried choriceros peppers 2 dried red chillis 150g/5½oz marinade purée, from above60ml/2¼fl oz soy sauce½ tsp dried oregano1 garlic clove, crushed½ tsp ground cumin1 tsp freshly grated ginger1.5kg/3lb 5oz lamb cutlets 150g/5½oz marinade purée, from above 60ml/2¼fl oz soy sauce ½ tsp dried oregano 1 garlic clove, crushed ½ tsp ground cumin 1 tsp freshly grated ginger 1.5kg/3lb 5oz lamb cutlets 1kg/2lb 4oz purple potatoes40g/1½oz table salt 1kg/2lb 4oz purple potatoes 40g/1½oz table salt 3 bunches fresh coriander3 tbsp cumin seeds1 bunch spring onions, roughly chopped75ml/2½fl oz balsamic or sherry vinegar225ml/8fl oz extra virgin olive oil3 garlic cloves, roughly chopped2 tsp ground cayenne peppersalt and freshly ground black pepper, to taste 3 bunches fresh coriander 3 tbsp cumin seeds 1 bunch spring onions, roughly chopped 75ml/2½fl oz balsamic or sherry vinegar 225ml/8fl oz extra virgin olive oil 3 garlic cloves, roughly chopped 2 tsp ground cayenne pepper salt and freshly ground black pepper, to taste 100ml/3½fl oz extra virgin olive oil10g/⅓oz flatleaf parsley, chopped10g/⅓oz garlic, crushed1 tsp smoked paprika1 lemon, juice only160g/5½oz tomato puree60ml/2¼fl oz moscatel or white wine vinegar60ml/2¼fl oz water25g/1oz caster sugar1 tsp sea salt1 tbsp fennel seeds1 tbsp cayenne pepper1 tbsp dried oregano½ tbsp cumin seedssalt and freshly ground black pepper, to taste 100ml/3½fl oz extra virgin olive oil 10g/⅓oz flatleaf parsley, chopped 10g/⅓oz garlic, crushed 1 tsp smoked paprika 1 lemon, juice only 160g/5½oz tomato puree 60ml/2¼fl oz moscatel or white wine vinegar 60ml/2¼fl oz water 25g/1oz caster sugar 1 tsp sea salt 1 tbsp fennel seeds 1 tbsp cayenne pepper 1 tbsp dried oregano ½ tbsp cumin seeds salt and freshly ground black pepper, to taste 1 tbsp parsley leaves1 tbsp dill leaves1 tbsp mint leaves1 fennel bulb, thinly sliced and fronds picked1 red onion, thinly sliced3 tbsp olive oil1 tbsp red wine vinegar 1 tbsp parsley leaves 1 tbsp dill leaves 1 tbsp mint leaves 1 fennel bulb, thinly sliced and fronds picked 1 red onion, thinly sliced 3 tbsp olive oil 1 tbsp red wine vinegar Method To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate.To make the salad, mix the ingredients together in a bowl.Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side. To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the marinade purée, heat the oil in a saucepan over a medium heat and cook the onions and garlic until soft. Add the chillies and 1 litre/1¾ pints water and bring to the boil. Simmer until the liquid has reduced by half. Transfer to a blender and blitz to a purée. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the lamb cutlets, mix everything apart from the lamb together in a bowl, then add the cutlets and coat well. Cover and marinate in the fridge overnight. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. To make the wrinkled potatoes, put the potatoes in a large pan with enough water to cover. Add the salt and cook over a medium-high heat for 30–40 minutes, until the water has evaporated and skins are wrinkled. Remove from the heat and smash the potatoes slightly with a fork. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Meanwhile, to make the green sauce, place all the ingredients in a blender and blitz until smooth. Transfer to a bowl, clean the blender and repeat for the red sauce. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate. Heat a griddle pan until hot and cook the lamb cutlets for 1–2 minutes on each side. When cooked to your liking place on a serving plate. To make the salad, mix the ingredients together in a bowl. To make the salad, mix the ingredients together in a bowl. Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side. Spread the red sauce on a side plate and top with the potatoes. Top with the green sauce and a drizzle of olive oil. Serve the salad on the side.