334CALORIESPER SERVING

lamb cutlets withgremolata

SERVES 4

PREP: 10 MINUTES

COOK: 15 MINUTES

2 well-trimmed racks oflamb (each about 325g)

2 tsp sunflower oilflaked sea saltground black pepper

FOR THE GREMOLATA

15g fresh parsley15g fresh mintfinely grated zest of

1/2 lemon1 small garlic clove,

very finely chopped2 tsp extra virgin olive oil

For this recipe, look out for extra-trimmed racks of lamb –

all the fat has been trimmed off for you. One rack should

be just right for two people. Serve with a small portion

of new potatoes and a lightly dressed salad or freshly

cooked vegetables.

Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the lamb

on both sides really well with salt and pepper. Heat the sunflower

oil in a large non-stick frying pan and fry the lamb on all sides

for 2–3 minutes or until lightly browned. Put the lamb on a small

baking tray and roast in the oven for 10 minutes.

While the lamb is cooking, trim the parsley and mint and finely

chop the leaves. Put them in a bowl and stir in the lemon zest

and garlic. Take the lamb out of the oven and leave to rest for

5 minutes.

Carve the lamb into separate cutlets and put the cutlets on

a warmed platter. Scatter the gremolata over the top, drizzle

with the olive oil and season with a little more pepper.

74 PORK, LAMB AND BEEF

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