To celebrate Love Lamb Week (1st-7th September) we’ve put together one of our favourite lamb recipes – marinated and grilled lamb cutlets with a fresh green bean puree alongside.
Frozen full or half lambs are available to buy from us here at Helen Browning’s. Our lamb boxes contain a range of cuts from a whole organic lamb including legs, shoulders, chops, cutlets, neck fillet and mince.
- 6 lamb cutlets
- 1 1/2 tbsp olive oil
- 1/4 lemon, juiced, plus wedges to serve
- 3 tsp chilli flakes (less if you prefer less heat)
- Black Pepper
For the pesto
- 200g broad beans
- 1 garlic cloves (chopped)
- 4 mint sprigs, leaves picked and torn, plus extra to serve
- 4 anchovy fillets
- 60-75ml extra virgin olive oil, plus 1 tbsp and extra to serve
- 1 tbsp pecorino, grated
- 1/4 lemon juiced
Put the cutlets in a large bowl with the olive oil, lemon juice, chilli and some black pepper. Turn them with your hands, cover and put in the fridge to marinate for a few hours.
Shell the broad beans and cook them in boiling water for 2-3 mins until tender. Drain and rinse in cold water. Slip each bean out of its skin. Blend them with a food processor and add the garlic, mint and anchovy fillets.
Tip the pecorino into the food processor along with a little seasoning. Blitz to a purée while pouring in 60ml of the olive oil. Taste and add the lemon juice. You might find you want a bit more olive oil as well, or a little water to produce a thinner consistency. Remember to season again if you add water. Scrape the purée into a bowl and keep covered in the fridge until you’re ready to serve however let it come to room temperature before you cook the cutlets.
Take the cutlets out of the fridge and bring to room temperature. Heat a griddle pan over a high heat. Lift the chops out of the marinade and, when the pan is really hot, cook until well coloured on each side, seasoning as you go. The cutlets should be pink in the middle when you serve them – they only take 1½ mins on each side as they’re so small. Do this in batches if you need to.
Serve the cutlets on top of the purée with some mint scattered over, a drizzle of extra virgin olive oil and some lemon wedges on the side.
This recipe can be great with lamb chops too just cook them for 5 minutes instead. Enjoy!