8 lamb cutlets
2 tablespoons oil
1/2 cup extra oil
1 large clove garlic
4 large potatoes
2 ounces butter
2 tablespoons lemon juice
2 tablespoons dry sherry
1 teaspoon basil
salt and pepper
2 tablespoons chopped parsley
Put chops on tray. Combine oil and crushed garlic in a bowl. Spoon over chops, let stand for 2 hours. Peel potatoes cut into 1 inch cubes. Heat extra oil in large frying pan, add potatoes, fry until golden brown and cooked through. Remove from pan and keep warm.
Drain all oil from pan, add butter and chops, fry chops gently until golden brown and cooked through. Remove from pan and keep warm. To remaining butter in pan, add lemon juice, sherry, basil, salt, pepper and parsley, bring to boil stirring constantly, remove from heat.
Put chops on serving plate, add potatoes. Spoon sauce over chops. Green beans, make a good accompaniment.