Nigella Lawson cooks lamb cutlets with mint, chilli and golden potatoes on Nigellissima series 1.

Nigella says: “If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes (plus a little marinading time). Steaming the potatoes is, for me, 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.”

See how Nigella prepares her lamb dish in this video: