These cutlets are delicious served with vine tomatoes that have been roasted in a hot oven until their skins start to split.
Serves: 2
INGREDIENTS
8 lamb cutlets
sea salt and ground pepper
1 tablespoon olive oil
large handful of rocket or cress, to serve
Salsa
2 tablespoons olive oil
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon dried oregano
1 tablespoon each lemon juice, capers and currants
METHOD
Salsa: Combine all the salsa ingredients in a bowl and season generously.
Season the cutlets with salt and pepper.
Heat the oil in a sauté pan and cook the lamb for about 2 minutes each side, or until done to your liking.
To serve: Place the cutlets and rocket on plates and spoon over the salsa.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!