Preparation: Festive lamb cutlets

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This is probably one of my favourite ever lamb dishes. It is so quick, easy and my goodness is it tasty! I think this is a perfect dish to serve on Christmas. OK it’s not traditional – but how festive does this plate look? AND most importantly it can be prepared in under 10 minutes (flag those 2 hour ham/ chicken/ turkey marathons…) – so the cook can actually relax a bit on Christmas day. Frankly I don’t know what is not to like about this dish.

This is adapted from Theo Randall’s recipe on Saturday Kitchen Best Bites

You will need (to serve 4):

– 8 lamb cutlets

– 1 char-grilled red pepper, skin and seeds removed and diced finely

– 2 tbsp finely chopped flat leaf parsley

– 1 tsp finely chopped rosemary

– sea salt and freshly ground black pepper

– half a red chilli finely chopped

1. Finely dice the red pepper, parsley and chilli. Toss together and drizzle with 2 tablespoons of olive oil. Set aside

2. Place the lamb cutlets onto a heavy board, cover with cling film and gently pound with a rolling pin or meat mallet. When the chops are about 1cm thick remove the cling film. Rub the meat with a tablespoon of oil and then add the rosemary, salt and black pepper.

3. In a very hot griddle pan cook the lamb chops for about one minute on each side for juicy medium rare lamb. Rest the meat before serving.

4. Plate the meat and then scatter over the pepper, parsley and chilli mix.