Spicy lamb with sautéed potatoes and houmous

Method

1. Pan-fry potatoes in vegetable oil for 12-15 minutes, tossing occasionally, until golden and tender. Season.
2. Meanwhile, mix chilli paste with a good squeeze of lemon juice in a shallow dish. Season lamb cutlets or fillets and coat them in the mixture. Set aside for 10 minutes.
3. Heat a griddle or frying pan over a high heat. Add the lamb and cook for 5-7 minutes, turning halfway. Serve with the potatoes, a good dollop of houmous, lemon wedges, and a mixed green salad.