INGREDIENTS
12 lamb cutlets, French trimmed (ask your butcher to do this)
2-3 long zucchini
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
METHOD
Combine all the ingredients except the lamb and zucchini in a shallow bowl. Brush the cutlets with the oil mixture.
Using a vegetable peeler, shave the zucchini into long strips. Place two strips on the bench with the ends overlapping to make one long strip. Season and wrap each cutlet in zucchini and secure with a toothpick. Brush the zucchini with the olive oil and season. Grill on a preheated barbecue for 2-3 minutes each side or until cooked to your liking. Arrange on a platter with the Chickpea, Fennel and Artichoke Salad with Lemon and Date Dressing.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.