Chuletillas de Cordero

Before You Start

Pat the cutlets dry.

Use a very hot pan and cook in batches.

Rest the meat for 3 minutes.

Cooking Chuletillas de Cordero

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1. Take the cutlets out of the fridge 20 minutes ahead and pat dry.

   Mark done

2. Heat a heavy pan until smoking, add the 2 tablespoons of oil and sear the cutlets for 2 minutes on each side in 2 batches. Lift out and rest.

   Mark done Start 2 min timer

3. Fry the padrón peppers in the same pan for 4 minutes until blistered. Sprinkle with a little salt.

   Mark done Start 4 min timer

4. Warm the 4 tablespoons of oil with the garlic and paprika for 2 minutes.

   Mark done Start 2 min timer

5. Season the cutlets with the flaky salt, spoon over the garlic oil and serve with the peppers and lemon.

   Mark done

After You've Cooked It

Best fresh.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good With

• Padrón peppers
• Crusty bread
• Red wine

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.