Another simple recipe on the blog today. These lamb cutlets are insanely good yet very easy to cook. Perfect alternative to your Sunday roast.
Let’s start by taking out 4 clean cutlets, drizzle with 1-2 tablespoon olive oil plus salt and pepper. Set aside
1 packet of Watercress, a semi-aquatic plant that contains more vitamin C than orange fruits! Yes, my darlings you have heard it right.. Ascorbic acid!
100g Asparagus, there are so many possible ways you can cook this but for now, it will serve as a side dish to our lamb meat.
Together with 100g green beans.
500g baby potatoes from Waitrose or check out your nearest local market. Fill a large pan with water and boil the potatoes for 12 minutes. Just before the potatoes are cooked toss in the beans and asparagus boil all together for 4 minutes. It’s very important that we don’t over cook the beans and asparagus. These two are both best served crunchy.
Clear honey is a good alternative for golden syrup. We need 2tbsp.without this particular ingredient, we can’t make mint sauce.
What is a lamb without mint sauce? For a homemade mint sauce, we need a small bunch of fresh mint leaves, 2 tbsp. white wine vinegar and last but not least 2 tbsp. of golden syrup.
Two ways to make the sauce, chop the picked mint leaves as finely as possible and mix with the syrup and white wine vinegar or use a food processor. It’s very important that it turns out like this or an even better-looking sauce. You can make this ahead of time and keep in the fridge.
If you don’t have white wine vinegar, cider vinegar is also a good substitute. Two different kinds of vinegar but both used in cooking.
Heat up the frying pan over a medium heat, drizzle with oil and gently fry the cutlets for 6-8 minutes for a medium well done, turning each cutlet every so often…
When the cutlets are nicely brown on both sides, remove from the heat and rest for 10 minutes.
Meanwhile, mix the watercress, asparagus, and beans into a big salad bowl. How to make the minty salad dressing? It’s very simple.. whisk 1tbsp. mint sauce and 2tbsp. olive oil. Now, pour over to the salad! Perfect!!
Put the potatoes in a large bowl, add in 25g melted butter, 1tbsp. mixed herbs and chives to garnish. All sorted!
Divide the cutlets, minty vegetables, and potatoes between plates. Drizzle the lamb with extra mint sauce and serve! This is very simple but definitely filling and yummy. This recipe is good for 2.