Lamb cutlets with braised lettuce

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 400g/14oz potatoes, peeled and cut into cubes
• drizzle olive oil
• 4  lamb cutlets handful garlic cloves, unpeeled (optional)
• 2  baby gem lettuces, halved lengthways
• 300ml/½ pint light vegetable stock

Method

1. Preheat oven to gas mark 6/200°C (190°C in a fan oven). In a roasting tin, add potatoes, drizzle over olive oil and combine with your hands. Add a sprinkle of sea salt and a pinch of freshly ground black pepper. Cook in oven till beginning to turn golden, about 10 mins, then top with lamb cutlets and throw on garlic, if using. Cook till lamb is cooked through and well coloured, about 15-20 mins.
2. While lamb's cooking, sit lettuce neatly in an ovenproof dish, pour over stock and cover tightly with tin foil. Put in oven and cook till lettuce begins to soften, about 10-15 mins. Serve with lamb and potatoes.

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