Lamb cutlets with wrinkled potatoes, red and green salsa

By Nieves Barragán From Saturday Kitchen Ingredients For the marinade purée 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed 5 dried choriceros peppers 2 dried red chillis For the lamb cutlets 150g/5½oz marinade purée, from above …