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.
Lemon and Thyme Lamb Cutlets with Potato, Mint and Pea Salad Recipe
4
20-25 minutes
30 minutes
Lamb
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.
Ingredients
- 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
For the Potato, Mint and Pea Salad:
- 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.
Directions
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.
