Lamb is my absolutely favourite protein so I really don’t need any excuse to eat it. My arm is being twisted to eat red meat at least twice a week so I’m embracing it!! I know that it’s more expensive in the UK but if you’re cooking for an anniversary or dinner party, a couple of cutlets each person will do to make a really special meal and it’s so tasty, that’s really all you need. In terms of portion size too, it’s enough.
I made this for dinner last night and served it with English spinach and green beans – it was fantastic.
Serves 4
8 good quality lamb cutlets
2 cloves garlic, chopped
1 tsp sea salt
2 tbsp chopped marjoram
1 tbsp chopped thyme
3 tbsp chopped parsley
1 tbsp cumin
½ tsp chilli flakes
¼ cup olive oil
Freshly ground pepper
With a mortar and pestle, pound the salt and garlic to a paste. Add the herbs and pound for a couple of minutes, stir in the cumin, chilli flakes, olive oil and a few grinds of pepper. (Alternatively, blend all in a spice grinder). Mix with the lamb cutlets and refrigerate until needed.
Parsnip puree
2 tbsp extra virgin olive oil
1 small brown onion, finely diced
2 cloves garlic, grated
4 parsnips, peeled and diced
chicken stock, to cover
salt and pepper
juice of 1 lemon, or to taste
In a heavy bottomed pan, heat the olive oil over a medium heat. Add the onion and garlic and cook, with the lid on for about 8 mins until soft and translucent. Add the parsnips and cook for about 5 mins, then add the stock to cover the parsnips. Simmer for 30-45 mins until the stock has all but evaporated.
Scrape all of the mixture from the pan into a food processor and blend. Season and add lemon juice to taste and keep warm. You can make this in advance and re-heat in the microwave.
Preheat the BBQ until nice and hot. Cook the lamb cutlets for 2 mins on each side. Remove to a warm plate, cover with foil and rest for five minutes. Spoon a blob of parsnip puree onto each plate, arrange the lamb cutlets on top and serve with the veggies.
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