Lamb cutlets with sweet potato stack

Veronica + Shadi: dinner party recipe

  • Serves 4
  • Preparation time:
  • Cooking time:


8 trimmed lamb cutlets
3 tablespoons olive oil
Juice from half a lemon
Salt and pepper
Reduced beef stock or jus*
2 sweet potatoes
2 teaspoons cumin seeds
500ml chicken stock
Knob of butter


1. Slice sweet potatoes using a small sharp knife or v-slicer, about 2mm thick.

2. Arrange in a baking tray in layers, sprinkling some cumin seeds sparingly and salt and pepper in between layers. Pour over the chicken stock, cover with baking paper and cook in a moderate oven for 45minutes or until cooked.

3. Remove from oven and allow to cool. Once cooled, place the tray in the fridge with a heavy pot on top to compact the sweet potatoes.

4. Season the lamb cutlets with the olive oil, lemon and salt and pepper and leave to marinate in the fridge for at least half and hour.

5. When you are ready to serve, take the sweet potatoes out of the fridge and cut into whatever shape you desire, being careful not to damage the layers. Place on a baking tray and heat through for about 5 minutes.

6. Meanwhile, heat griddle pan or BBQ plate until very hot. Cook the lamb cutlets until desired and remove from heat. Allow to rest for a few minutes.

7. Place sweet potato stack on a plate and lay the cutlets on top or to the side. Add the labne and drizzle with reduced stock/jus.


  • Jus can be made days in advance and frozen. Reheat when required and reduce slowly on a low heat. Add some red wine for a deeper flavour.
    • Labne can be found in delicatessens or Middle Eastern food stores.
      • Add some fresh salad or blanched beans to the dish for a more robust, nutrient rich meal!