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Citrus-Cured Spring Lamb Cutlets with Warm Salad

Kiwi chef Michael Van de Elzen shows us ho to spruce up traditional lamb cutlets with citrus and a warm salad.

Citrus-Cured Spring Lamb Cutlets with Warm Salad

Serves 4

2 garlic cloves, crushed

2 tbsp olive oil

1 lemon, zest and juice

8 spring lamb cutlets

Rocket Oil

100g rocket leaves

4 tbsp olive oil

Warm Salad

4 green zucchini, thickly sliced

on the diagonal

2 tbsp olive oil

100g rocket leaves, extra

100g cow’s feta, torn into cubes

½ cup slivered almonds, toasted 2 bunches broccolini, cut in half, blanched

1 cup snow peas, blanched

¼ cup dried cranberries

Mix garlic, olive oil, lemon zest and juice together in a non-reactive bowl. Add lamb and marinate for 1-2 hours.

Meanwhile, to make rocket oil, drop rocket into a pot of lightly salted boiling water. Remove immediately. Refresh under cold water. Blitz rocket and oil together until smooth.

Preheat oven to 180°C. Place zucchini on an oven tray, drizzle with oil. Season. Cook in top of oven for 10 minutes, or until it starts to colour.

Meanwhile, heat a griddle pan. Remove lamb from marinade; season. Cook lamb; turn once golden and continue until cooked to your liking.

Arrange zucchini on plates with remaining salad ingredients. Top with lamb and drizzle with rocket oil to serve.

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