Prep Time 10 minutes - Total Time 35 minutes Plus marinating - Serves 2
This lamb is amazing, hitting hard with flavour and would be beautiful on their own but with the veg and feta, it makes for a tasty and moorish dinner.
You need to give this recipe a go you’ll love it and if you do let me know what you think.
Ingredients
8 lamb cutlets, fat removed.
400g of Jersey royal potatoes, cut into halves.
125g of asparagus tips, cut into 3.
2 handfuls of frozen peas.
50g of feta.
Marinade Ingredients
1 sprig of fresh rosemary.
2 garlic cloves.
1 tsp of cumin.
Juice of one lemon.
2 tbsp of extra-virgin olive oil.
Pinch of salt.
Salsa Ingredients
1 half of a small red onion, diced.
1 garlic clove, crushed.
1 handful of fresh mint, roughly chopped.
1 handful of fresh parsley, roughly chopped.
A small pinch of chilli flakes.
Juice of one lemon.
7 tbsp of extra-virgin olive oil.
2 tbsp of red wine vinegar.
Pinch of salt.
Method
Starting with the marinade place the garlic, rosemary and salt into a pestle and mortar and bash into a paste. Then add the rest of the ingredients and give it a good mix. Coat the lamb in the marinade and leave for as long as possible.
For the potatoes place in some boiling salted water and cook till just tender, around 7 minutes, then drain and leave to cool.
For the salsa simply combine all the ingredients together then pop them into the fridge till ready to use.
Once the lamb has marinated get a nonstick frying pan over a high heat and allow it to get hot. Add the lamb to the pan and cook for 3-4 minutes on each side. If need be use 2 pans or cook in batches, you don’t want to overcrowd the pan. Once out of the pan allow to rest for a couple of minutes.
While the lamb is resting add a splash of oil to the pan you used to fry the lamb. Add the potatoes, asparagus and season. Fry over a high heat for 5 minutes then add the peas and give that another minute. If you like you can do this stage in a separate frying pan at the same time as frying the lamb.
To serve add the veg to a large plate then sit the lamb on top. Drizzle over with the salsa then crumble over the feta.