Lamb Cutlets with Mint, Chili and Golden Potatoes

Nigella Lawson believes there are few things more cheering than a platter piled with food, as with this bountiful dish. If you put the halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potatoes supper in around 20 minutes (plus a little marinating time). Steaming the potatoes is an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather than 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 the pot with too much water first. If you'd like, strew some arugula over the platter first (about 4 cupfuls should provide enough leafage to make this a salad rather than a garnish), but any leaves that are good and in season will do, such as radicchio. If you don't have celery salt, use a little sea salt instead.
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