Lamb Cutlets With Mint, Chilli and Golden Potatoes

If you put halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinating time). Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness, without spitting, later. It's important, though, that you don't fill your pot with too much water first. If new potatoes aren’t around, then use a couple of baking potatoes, cut into 1cm / ½-inch dice. Steaming here would be obligatory rather than merely desirable, as the potato chunks would dissolve into mush in boiling water.

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