Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus
- 1 tbsp cumin seed
- 1 garlic clove
- ¼ tsp red chilli or pinch of chilli flakes
- juice 1 lemon
- 4 tbsp olive oil
- 8 lamb chops
- 250g quinoa
- 5 spring onions, sliced
- small handful coriander
- steamed stem broccoli, to serve
MethodMash to a paste. Stir in the lemon juice and olive oil and pour half the mix over the lamb chops and leave to marinate. Set the other half aside.
- 4 French-trimmed lamb cutlets (you can ask your butcher to do this)
- 2 tsp olive oil
- ½ tsp chilli flakes
- 25g pistachio
- 1½ tbsp olive oil
- handful flat-leaf parsley leaves, torn
- 2 dill sprigs, roughly torn
- For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly with salt and set aside.
- Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a barbecue to hot, or a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with the Courgette & anchovy salad (see related recipes, right).
- 2 x 8-bone rack lamb cutlets, French-trimmed (ask your butcher to do this)
- 2 tbsp plain flour
- 1 egg
- 3 tbsp milk
- 100g fresh breadcrumb
- small bunch parsley, finely chopped
- zest 2 lemons
- vegetable oil, for frying
- Slice the lamb cutlets between the bones to give you 16 pieces. Remove any big pieces of fat. Cover the cutlets with cling film and lightly bash the meat with a rolling pin to flatten slightly. Put the cutlets in a bowl and sprinkle with flour and some seasoning, tossing to coat.
- Whisk the egg and milk in a shallow bowl. Place the breadcrumbs, parsley and lemon zest in another. Heat the oven to 200C/180C fan /gas 6. Heat enough oil in a large frying pan to come 0.5cm up the side.
- Dip each lamb cutlet into the egg mixture, then into the breadcrumbs, pressing gently to help crumbs stick. Cook each cutlet in the hot oil for 2 mins each side until golden brown – you will need to do this in batches. Drain on a plate lined with kitchen paper. When all cutlets have been fried, place on a baking tray and cook in the oven for 3 mins more. This will ensure that any parts of the bone that did not touch the pan have been cooked. Leave to cool, then chill if making ahead or pack into containers for your picnic.
- 4 pork medallions
- 2 tbsp red wine vinegar
- 2 garlic cloves, crushed
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 1 tsp coriander seeds
- 200g pearl barley
- 600ml hot chicken stock
- 4 lemon thyme sprigs, leaves only
- 100g bag baby spinach
- juice and zest 1 lemon
- Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure they’re evenly covered. Leave at room temperature for 10 mins. Meanwhile, heat the oil in a pan and cook the onion and coriander seeds for 3-4 mins until softened.
- Add the barley and cook for 1 min in the oil, then add the stock and thyme. Bring to the boil, cover then simmer for 30-35 mins until the barley is tender and the liquid absorbed.
- Transfer the pork to a grill pan and cook under a hot grill for 5 mins on each side until nicely browned and cooked through. Stir the spinach, zest and juice into the barley and spoon onto plates. Serve with the grilled pork.