A Match Made in Heaven — Lamb Cutlets with Fried Garlic and Potato Stew
Recipe Type: Main
Cuisine: Spanish
Try these lamb cutlets and a potato stew, a riff on patatas bravas and lamb lollipop commonly served in Salamanca with a beautiful glass of Rioja wine.
Lamb cutlets with fried garlic8-10 lamb chops
  • ½ cup olive oil
  • 20 cloves of garlic, peeled and whole
  • Salt and pepper (have shakers at the ready!)
Potato stew
  • ¼ cup olive oil
  • 1 onion, peeled and sliced
  • 1 green pepper, seeded and diced
  • 1 lb. potato, peeled and diced
  • 3 cloves of garlic, peeled and minced
  • 2 red bell peppers, dried
  • 1 bay leaf
  • ½ cup white wine, dry
  • Salt and pepper, to taste
  • ⅛ tsp. cayenne pepper
Lamb cutlets with fried garlic
  1. Rinse and clean lamb. Pat dry. Season heartily with salt and pepper. Heat olive oil and fry cloves of garlic until golden. Transfer to a container and keep hot. Fry cutlets on both sides in oil, about 2 minutes a side. Serve hot with garlic cloves.
Potato stew
  1. Heat olive oil and saute onions and green pepper until brown. Add diced potatoes, garlic, red bell pepper and bay leaf. Add white wine and top with enough water to cover veggies. Season with spices. Bring to a boil, cover then simmer for 25 minutes or until tender. Remove red bell pepper and bay. Mince red bell pepper and set aside. Adjust stew seasoning with salt and cayenne. Serve hot and top with a dollop of red bell pepper.
Recipe by Honest Cooking at https://honestcooking.com/match-made-heaven-lamb-cutlets-fried-garlic-potato-stew/