Description
Succulent lamb cutlets meet a hearty potato stew, a twist on patatas bravas. Perfect with Rioja!
Ingredients
Units
Scale
- 1 cups (237 ml) olive oil
- 20 cloves garlic
- Salt
- Pepper
- 1/4 cup olive oil
- 1 onion
- 1 green pepper
- 1 lbs (454 g) potato
- 3 cloves garlic
- 2 red bell peppers
- 1 bay leaf
- 1 cups (237 ml) white wine
- Salt
- Pepper
- 1/8 tsp cayenne pepper
- 8-10 lamb chops
Instructions
- 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 lamb cutlets on both sides in the same oil for about 2 minutes per side.
- Serve hot with the fried garlic cloves.
- Potato stew
- Heat olive oil and sauté onions and green pepper until brown.
- Add diced potatoes, garlic, red bell pepper, and bay leaf.
- Add white wine and enough water to cover the vegetables.
- Season with spices.
- Bring to a boil, cover, and simmer for 25 minutes, or until the potatoes are tender.
- Remove the red bell pepper and bay leaf.
- Mince the red bell pepper and set aside.
- Adjust the stew seasoning with salt and cayenne pepper.
- Serve hot, topped with a dollop of minced red bell pepper.
Notes
- For extra tender lamb, let the cutlets sit at room temperature for 30 minutes before cooking.
- To make the stew ahead, prepare it up to 2 days in advance. Reheat gently before serving.
- If you don’t have white wine, substitute with an equal amount of chicken broth or water.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100