In a small saucepan toast the pine kernels for approximately two minutes.
Add the sage and white wine and gently simmer for a minute.
Add the cream, season with salt and pepper and cook on a low heat until thickened.
With the help of a hand-blender, blend the mixture until you create a smooth sauce texture.
In a large frying pan, fry the garlic in eight tablespoons of olive oil until nearly burnt, allowing the olive oil to flavour.
Dispose of the garlic and add the rosemary.
Slice the pre-cooked potatoes (with the skin) approximately 1cm (0.5in) thick and cook in the flavoured oil for approximately two minutes each side or until golden and crisp.
In the meantime, place the cutlets on a large tray, drizzle over a couple of tablespoons of olive oil, the balsamic vinegar, and sprinkle with salt and pepper. Using your hands, mix the flavours into the meat and grill for approximately two minutes each side.
To prepare the dish, stack 4-5 potato slices on top of each other in the middle of the plate. Gently place three lamb cutlets leaning around the potatoes and drizzle them with some of the hot sage sauce.
Serve immediately with some green beans and a cold glass of dry white wine.
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