Rachel Allen's grilled spring lamb cutlets recipe
Making a flavoured butter is such a useful thing to serve with meat. The capers and especially the anchovies go particularly well with the lamb - the anchovies won’t taste fishy, but instead adds a gorgeous savoury depth to the meat.
Ingredients
- 2 tbsp olive oil
- 12 lamb cutlets
- 1 pinch salt and pepper
- 2 tbsp olive oil
- 12 lamb cutlets
- 1 pinch salt and pepper
- 2 tbsp olive oil
- 12 lamb cutlets
- 1 pinch salt and pepper
- 125 g butter, softened
- 1 tbsp parsley, chopped
- 2 anchovies, chopped
- 10 capers, chopped
- 6 black olives, pitted and chopped
- 1 squeeze of lemon juice
- 4.4 oz butter, softened
- 1 tbsp parsley, chopped
- 2 anchovies, chopped
- 10 capers, chopped
- 6 black olives, pitted and chopped
- 1 squeeze of lemon juice
- 4.4 oz butter, softened
- 1 tbsp parsley, chopped
- 2 anchovies, chopped
- 10 capers, chopped
- 6 black olives, pitted and chopped
- 1 squeeze of lemon juice
- 25 g butter
- 2 medium courgettes
- 1 pinch salt and ground black pepper
- 0.9 oz butter
- 2 medium courgettes
- 1 pinch salt and ground black pepper
- 0.9 oz butter
- 2 medium courgettes
- 1 pinch salt and ground black pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- In a bowl, mix together all ingredients for the flavoured butter. Next, lay out a piece of baking parchment or cling film. Spoon the butter mixture on top of the parchment or cling film in to a rough sausage shape, then use the parchment or cling film to roll the butter into a log about 2.5cm (1in) in diameter. Place in the fridge and keep chilled until needed.
- To cook the cutlets, drizzle with olive oil and season with salt and pepper.
- Place a griddle pan or frying pan on a high heat and allow to get quite hot, then add the cutlets and cook for 2-4 minutes on each side depending on how well done you like them. Take them off the heat, and allow to rest for a few minutes as you cook the courgettes.
- To cook the courgettes, first peel them, then slice in half lengthways and remove and discard the soft inner seeds. Next carefully cut the flesh into 1cm (½in) cubes or slices.
- To cook, place a frying pan on a high heat. Once hot, add the Kerrygold butter and when the butter has melted tip in the courgette pieces.
- Sauté for 2-3 minutes until just softened, tossing regularly, and season with salt and pepper to taste.
- To serve, cut a few slices of your flavoured butter, about 1cm thick, and place a slice on each lamb chop then serve immediately with the buttered courgettes.
Rachel Allen has teamed up with Kerrygold to produce The Kerrygold Community Recip-e-book, available now for free download. For more information on Kerrygold, the Recip-e-book and some delicious recipes visit www.facebook.com/KerrygoldUK
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