Lamb cutlets recipe with Rocket and Parmesan dressing
It’s feeling a bit more springlike these days, so my thoughts are turning to lazy weekend lunches barbeque smells and vats of vino whilst chilling with mates. So this weekend I thought I’d bring you a little spring lamb cutlets recipe which can be griddled or barbequed, served with a rocket and bean salad and a Parmesan dressing that’s packed full of flavour. The Peppery rocket compliments the saltiness of the anchovies in the parmesan dressing, delicious!!
You will need…
12 Lamb cutlets (approx 500g)
2 x 410g tins cannellini beans, drained and rinsed
1 tsp Dijon mustard
1 garlic clove, chopped
2 anchovies, finely chopped
150ml olive oil
1 lemon, juice and zest
75g rocket
1 tbsp white wine vinegar
Serves 4
Joseph Joseph The King worktop saver
Here’s what to do…
- Zap the mustard, garlic, anchovies, 100ml olive oil and lemon juice in a food processor, stir in the lemon zest, grated parmesan and half the rocket, chopped.
- Brush the lamb with oil and season. Griddle or barbeque over a high heat for 2-3 minutes each side until crisp and brown.
- Heat the remaining olive oil in a pan with the beans and vinegar. Stir in the remaining rocket.
- Serve the lamb on a bed of rocket and beans and drizzle with dressing.
I’ve started using these Kilner bottles for dressings – they look great on the table too when you serve up your meal.
Tips…
Substitute the cannellini beans with broad or butter beans.
If you wish to prepare ahead, mix up the dressing, plate up the rocket and simply heat the beans with the oil/vinegar while the lamb is cooking, serving on the rocket when required.
Passion fruit and mango brûlée
A deliciously sweet and creamy cheats brûlée that can be prepared ahead, and is ideal served in interesting individual cups. A wonderful spring/summer dessert.
You will need…
300g Greek style yogurt
200g fresh custard (the best you can get)
2 passion fruits
4-6 tsp ready prepared mango puree
100g golden caster sugar
Thin biscuits to serve
Serves 4-6 depending on the size of your serving cups
Here’s what to do…
- Fold the custard and yogurt together in a bowl, and stir in the seeds and pulp from the passion fruits.
- Add a tsp of the mango puree to the base of each serving cup and add the custard mixture on top.
- Sprinkle with the sugar and use a culinary torch to caramelise. Leave in fridge to chill until ready to serve.
- Serve with thin biscuits of your choice.
Loved using the culinary torch – but remember to be super careful.
Tips…
Try using ready prepared raspberry puree in the base of each cup with fresh crushed raspberries or strawberries stirred through the custard/yogurt mixture.
Can be prepared a day ahead, but hold off with the sugar and torching until the day of serving.
Use low fat custard and Greek yogurt for a healthier alternative.
Have a great weekend – here’s hoping the sun shines for you!
Click on the images below to shop the utensils we used in this week’s post.
