Lamb Cutlets with Tomato and Ginger

2. Heat the butter in a frying pan and heat the potatoes for 4-5 minutes until they are golden.

3. Add the garlic and ginger to the pan in which the lamb was cooked. Add the wine and reduce by half for about 2-3 minutes.

4. Add the tomatoes and cook for a further 2-3 minutes. Stir in the potatoes and the parsley, and season. Spoon over the cutlets and serve immediately.