Spicy lamb cutlets with mashed potatoes and herbs

Ingredients:

• 4 natural lamb shoulder cutlets with bone (170-220 g each)
• 1 tbsp ras el hanout
• 700 g potatoes, peeled and cut into pieces
• 4 tablespoons unsalted butter, room temperature
• Finely grated zest of 1 lemon
• 3 green onions, thinly sliced
• 2 tbsp finely chopped fresh dill + 2 tbsp coarsely chopped dill
• 2 tbsp chopped fresh cilantro + leaves for serving
• 2/3 tbsp. low-fat milk
• 2 tablespoons of vegetable oil
• Harissa, for serving

Preparation:

1. Season the lamb on all sides with salt and black pepper, then rub with ras el hanout. Place the potatoes in a medium saucepan and cover with water to a depth of 2.5 cm; season with salt. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, 12-15 minutes. Drain thoroughly.
2. In a small bowl, combine the butter, lemon zest, most of the green onions (reserve 2 tablespoons for serving), finely chopped dill, and chopped cilantro; stir. Add to the potatoes and mash with a potato masher or large fork. Slowly add the milk, stirring. Season with salt and pepper to taste and cover to keep the puree warm.
3. Heat a large skillet over medium heat. Add vegetable oil and heat until shimmering. Add the patties and cook until golden brown, about 4 minutes per side for medium-rare.
4. Divide the lamb and mashed potatoes among bowls. Garnish with the remaining green onions, dill, and cilantro. Serve with harissa.