Tag Archives: Lamb

Lamb Cutlets & Warm Lentil, Bacon & Crouton Salad (2 of 3)

My last post gave you a little recipe for a delicious warm salad…

You could have it by itself.

But what if it was like this?

Simply follow the recipe  for the salad, and grill/pan fry some frenched lamby cutlets to crown the lentils.  If you’re organized, the whole recipe takes 20-30 minutes, so it’s great for a simple weeknight or lazy weekend meal.

Method:

Heat a fry pan over medium-high heat and drizzle in some olive oil.  Season the cutlets with fresh cracked salt & pepper and sear in the hot pan for 2-3 minutes per side for a nice, juicy-pink centre.  In the last 30-40 seconds, you can add in a tablespoon of butter to sizzle and caramalize on the cutlets (butter makes everything better!)

Arrange neatly on top of the salad & devour.

A Late New Year Post & Australia Day


I’ve had an impromptu hiatus from the blogging world, which is probably not healthy for this blog’s growth, but here I am back again.

New Year has come and gone and so too has Australia Day.  Since it was one of the hottest on record, mine was spent indoors enjoying movies, PS3 and a simple lunch.

This dish of Lamb with Two Mashes and Watercress is simple in flavour and delightful.  I found it so moreish I craved it again at dinner time – but (un)fortunately(?) didn’t indulge again.

Recipe: Lamb with Two Mashes and Watercress
Serves two.

Elements:

For the Potato Mash:
-Roughly 6-8 very small/baby potatoes or 3 regular sized potatoes, peeled and cubed
-4 tablespoons milk
-50 grams butter
-Sea salt and fresh cracked black pepper

For the Pea Mash:
-1 cup/120 grams frozen peas, blanched
-1/4 cup olive oil
-Juice of half a lemon
-Rind of half a lemon, finely grated
-1/2 of one long mild green chilli, deseeded and roughly chopped
-2 cloves garlic, peeled and roughly chopped
-Small bunch fresh parsley, stalks included, roughly chopped
-Small bunch fresh basil, roughly chopped

For the Lamb:
-4 lamb cutlets or 2 lamb chops
-Olive oil for brushing
-Sea salt and fresh cracked black pepper

-80-100 grams watercress

Method:

1. Fire up the BBQ grill on medium-high to high heat.  Put a kettle on to boil for the potatoes.  Brush lamb cutlets or chops with olive oil and sprinkle generously with sea salt.  Crack on some fresh black pepper and set aside.

2. Pour your boiled water into a hot pot, sprinkle in a generous portion of sea salt and slide in your potatoes.  Allow to boil for 10 minutes or until tender to a fork.

3. Meanwhile, place blanched peas, lemon juice, lemon rind, parsley, basil, chilli and garlic in a blender or food processor and pulse until chopped.  Stream in your olive oil and pulse until a soft but textured mash forms.  If needed, add more olive oil.  You’re looking for something in between a puree and a salsa.  Season with salt and pepper to taste, then set aside.

4. Once the potatoes are cooked, remove them from the heat, drain, and put them back into the pot with the butter and milk.  Cover with a lid and put aside.

5. Cook the lamb on your pre-heated grill for 2-3 minutes on each side, or until cooked to your liking.  When done, place immediately on a plate, cover with a lid or tinfoil and REST untouched for 6-10 minutes.  This is the second most important element of cooking meat, the first being heat.

6. While the lamb is resting you can go ahead and mash your potatoes using a fork or mixer to attain your desired level of mashedness.  Season to taste with salt and pepper and add more milk or butter as you need and like.

7. To plate up, spoon your potato mash as an island on the centre of the plate.  Next spoon a layer of the pea mash onto the potato.  Top with a crown of watercress.  Lay your lamb cutlets or chops neatly on top of it all.  Spoon on the delicious juices from the lamb’s resting plate, drizzle with a little olive oil and serve.

This recipe was inspired by www.donnahay.com.au .