Ingredients Jump to Instructions ↓

  1. 200 ml olive oil

  2. 12 lamb cutlets

  3. 2 cloves garlic , peeled and sliced

  4. 1 large sprigs thyme

  5. 1 large sprigs rosemary

  6. 1 large sprigs basil

  7. 2 tsp Colman's English mustard

  8. 50 ml balsamic vinegar

  9. 150 ml extra virgin olive oil

  10. 2 large shallots , finely chopped

  11. 1 tsp chopped basil

  12. 1 tsp chopped mint

  13. 100 g asparagus , (about 12 spears)

  14. 50 g shelled peas

  15. 50 g French beans , topped and tailed

  16. 50 g broad beans , peeled

  17. 12baby carrots , peeled and washed

  18. 1 sprigs tarragon

  19. 150 g small new potatoes , washed and scrubbed

  20. 1/2 heads garlic

  21. 1 sprigs thyme

  22. 1 sprigs mint

  23. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Pour about 100ml of the oil into a deep-sided tray or shallow dish and add the lamb cutlets. Break up the herbs and sprinkle them over the meat. Add the sliced garlic and ensure that the meat is well coated with the oil, adding more if needed. Leave to marinate for 12 hours.

  2. For the vinaigrette: put the mustard and balsamic vinegar into a bowl and gradually whisk in the oil. Add the shallots, season with salt and freshly ground black pepper and set aside. (The herbs will be added just before serving.)

  3. For the vegetable salad: in a large saucepan of boiling salted water, cook the asparagus, peas, French beans and broad beans, one vegetable type at a time, cooking each until just tender, but not crunchy, then plunging them immediately into iced water to refresh. Drain thoroughly and combine them all in a bowl, ready for reheating at a later stage.

  4. Cook the baby carrots in salted water with the sprig of tarragon until firm, but not crunchy. Drain, refresh in iced water, drain again and add to the other vegetables.

  5. Put the potatoes, garlic, thyme, mint and bay leaf into a large saucepan with a pinch of salt. Cover with water, bring to the boil and cook until the potatoes are tender. Drain into a colander and discard the garlic and herbs. Keep the potatoes in a warm place.

  6. Heat a griddle pan until hot. Drain the lamb from the marinade and season with salt and freshly ground black pepper. Sear the cutlets on the griddle, turning until cooked to your liking. Remove the meat from the griddle, put onto a tray and allow to rest in a warm place for 5 minutes.

  7. Bring a large saucepan of salted water to the boil, add the blanched vegetables, reheat for about 2 minutes, then drain. Combine them in a bowl with the warm potatoes.

  8. Whisk the vinaigrette, add the chopped herbs, then pour the dressing over the warm vegetables, toss until well combined and adjust the seasoning if necessary.

  9. To serve, arrange a spoonful of warm vegetable salad in the middle of each plate and top with 3 cutlets.


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