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Lamb
4
20-25 minutes
30 minutes
A super fresh summertime lamb recipe featuring hints of mint and a twist of zesty lemon. Best served with a light and peppery salad for the ultimate summer dinner.
12 Eversfield Organic lamb cutlets, French trimmed
Salt and freshly milled black pepper
20ml/ 4 tsp fresh thyme leaves, roughly chopped
Grated zest and juice of 1 lemon
675g/1.5Ib baby salad potatoes, skin on
225g/8oz cooked fresh green peas, cooled
125ml/4floz olive oil
15ml/1tbsp lemon juice
15ml/1tbsp freshly chopped mint or chives
75g/3oz fresh watercress or rockets leaves, rinsed.
Place the cutlets in a large bowl, season and add the thyme, lemon zest and juice. Cover and marinate in the refrigerator for 30 minutes.
Meanwhile, prepare the potato salad; boil the potatoes in a large pan for 15-20 minutes. Drain, cool and cut into quarters.
Place the peas in a food processor or blender with the olive oil, lemon juice and mint or chives. Whisk together until roughly blended. Season. Combine the pea mixture with the potatoes and watercress or rocket leaves.
Heat a large non-stick griddle pan over a medium heat and cook the cutlets in batches for 6-8 minutes on each side
Divide the cutlets equally and serve with salad.
If preferred, cook the cutlets under a preheated grill or on a prepared barbecue.
