Equipment
Ingredients
Papas Arrugadas (Wrinkled Potatoes)
- 1000 g small new potatoes, whole, unpeeled, scrubbed clean
- 250 g coarse sea salt
- ml water
Lamb Cutlets
- 12 lamb cutlets, room temperature, French trimmed
- 30 ml olive oil
- 5 g fresh thyme, leaves picked
- 2 garlic, cloves smashed
- sea salt flakes
- black pepper
Mojo Rojo (Red Sauce)
- 1 red bell pepper, seeds removed, roughly chopped
- 1 dried red chili, rehydrated if necessary
- 2 garlic, cloves peeled
- 5 g ground cumin
- 5 g sweet paprika
- 30 ml red wine vinegar
- 80 ml extra virgin olive oil
Mojo Verde (Green Sauce)
- 50 g fresh cilantro, leaves and tender stems
- ½ green bell pepper, seeds removed, chopped
- 2 garlic, cloves peeled
- 3 g ground cumin
- 30 ml white wine vinegar
- 80 ml extra virgin olive oil
Nutrition (per serving)
Method
Prepare the Mojo Rojo. Combine red pepper, chili, garlic, cumin, paprika, vinegar, and a pinch of salt in a food processor. Pulse until broken down, then slowly stream in the olive oil while the machine runs until emulsified.
Prepare the Mojo Verde. Rinse the processor bowl. Combine cilantro, green pepper, garlic, cumin, vinegar, and salt. Blitz until fine, then stream in the olive oil to emulsify. Set both sauces aside to let flavors meld.
Place potatoes in a large wide pot. Add the coarse sea salt and just enough water to barely cover the potatoes. Bring to a boil, cover with a clean kitchen towel, then place the lid on top (the towel absorbs excess steam). Boil vigorously.
Check potato doneness with a skewer. Once tender, pour off almost all remaining water. Return the pot to low heat. Shake the pot continuously to roll the potatoes around until they are completely dry and a white salt crust forms on the skins.
While potatoes finish, season the lamb cutlets with olive oil, salt, pepper, and fresh thyme.
Heat a cast iron skillet or grill pan over high heat until smoking. Sear the lamb cutlets for 2-3 minutes per side, adding the smashed garlic cloves to the pan halfway through for aroma. Aim for an internal temperature of 58°C (136°F) for medium-rare.
Rest the lamb for 5 minutes on a warm plate. Serve the cutlets alongside the wrinkled potatoes, offering both Mojo Rojo and Mojo Verde in small bowls for dipping or spooning over.
Chef's Notes
- Traditional Papas Arrugadas use a specific variety of ancient potato found in the Canaries (like Papa Negra), but small waxy new potatoes are the best accessible substitute.
- Do not be alarmed by the amount of salt in the potato water. Because the skins are left on, the potato flesh does not absorb the salt; it only creates the necessary crust.
- For the lamb, bring the meat to room temperature for at least 20 minutes before searing to ensure even cooking.
- Leftover Mojo sauce is incredibly versatile—try it on roasted vegetables, fish, or simply with bread.
Storage
Refrigerator: 3 days — Store lamb and potatoes separately. Mojos keep well for up to 1 week in airtight jars.
Reheating: Reheat lamb gently in a skillet. Potatoes can be eaten room temp or warmed in oven. Serve sauces ambient.
