- Meat
Ingredients
- 8 lamb cutlets or chops
- 15 mint leaves, finely chopped
- 2 sprigs rosemary, finely chopped
- 3 sprigs thyme, finely chopped
- 2 tbsp rapeseed oil
- 1 lemon, zest & juice
- Cracked black pepper
- 500g new potatoes
- 1 tbsp rapeseed oil
- Sea salt
- 3 sprigs rosemary
- 1 large leek, sliced into 2cm rounds
- 200g asparagus, woody ends removed
- 250g fresh or frozen broad beans
- 150g chicken stock
- ½ tbsp garlic puree
- Bunch of mint
- Pinch of salt
- 4 tbsp boiling water
- 4 tbsp white wine vinegar
- 1 tbsp caster sugar
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Method
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1The night before or at least 4 hours before cooking, marinade the cutlets. Place in a bowl along with the mint, rosemary, thyme and oil.
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2Grate in the zest and squeeze in the juice of a lemon and give a good twist of pepper before massaging the marinade into the cutlets. Cover the bowl and place in the fridge overnight.
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3When ready to cook, preheat the oven to 200°C/ Fan 180°C/ Gas Mark 6. Slice the new potatoes in half and place in the roasting tin along with the oil, salt, and rosemary. Roast for 25 minutes until the potatoes are golden, tossing occasionally.
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4Put the cutlets in the roasting tin (fatty rind touching the base of the roaster) and roast for a further 12 - 15 minutes.
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5Remove the cutlets from the roast and cover with foil and allow to rest. Add the leeks, asparagus and broad beans to the roaster. Pour in the stock and stir through the garlic puree.
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6Return the roaster to the oven and roast for a further 10 minutes until the vegetables are soft yet still vibrant.
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7Quickly make the mint sauce by place all the ingredients in a small food processor. Pulse until a course, herby sauce forms.
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8To serve, return the rested cutlets to the roaster and drizzle over the mint sauce. Serve straight to the table.
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9Cook’s Notes
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10When you add the cutlets or chops to the roaster, place them fat side touching the base of the roaster. This will render down the fat in the short amount of time they are in the oven.
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11If you prefer your lamb cooked well done, cook for a further 5 - 6 minutes then allow to rest while the vegetables finish cooking.