Lamb Cutlets with Lemon and Rosemary Salt
Ingredients
- 6 x 2-rib French-trimmed lamb cutlets (ask your butcher to prepare these)
- 2 tablespoons olive oil
- lemon and rosemary salt
- 2 tablespoons black peppercorns
- ¼ cup sea salt flakes
- zest of 3 lemons, finely grated
- 2 tablespoons finely chopped rosemary
- 1 tablespoon finely chopped parsley
Sautéed Sprouting Broccoli, Artichoke And Savoy Cabbage
- 200g sprouting broccoli or broccolini
- 100ml extra virgin olive oil
- 4 globe artichokes, trimmed, hairy chokes removed, and quartered
- 300g young savoy cabbage or kale, coarsely chopped
Method
1. Preheat a chargrill or barbecue to a high heat.
2. Brush lamb cutlets with olive oil and cook for 1-2 minutes on each side, then set aside to rest.
3. To make lemon and rosemary salt, crush peppercorns in a mortar and pestle, then stir in remaining ingredients.
4. Season lamb cutlets generously with lemon and rosemary salt and serve with sautéed sprouting broccoli, artichoke and savoy cabbage (recipe follows).
Sautéed Sprouting Broccoli, Artichoke And Savoy Cabbage
1. Bring a large saucepan of salted water to the boil over a high heat.
2. Add broccoli and simmer for 1 minute, then drain and set aside.
3. Heat oil in a large frypan over a medium heat, add artichokes and cook, stirring, for 5 minutes or until golden and tender.
4. Add cabbage and cook for 30 seconds until wilted, then add broccoli and cook until warmed through. Season to taste with sea salt and ground black pepper, and serve immediately.
Notes
French-trimmed lamb cutlets make an easy but impressive dish. In this instance, we used rosemary and lemon salt to season the grilled lamb, but a mixture of ground cumin and coriander seeds, dried chilli and fresh parsley works well, too. Experiment with flavouring the meat before cooking - try a rub of fennel seeds pounded with sea salt.
- Source:
- marie claire
- Author:
- Stylist:
- JANE ROARTY
- Photographer:
- LUKE BURGESS
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