1、Spiced lamb with lemon & herb quinoa

Quickly griddle marinated lamb on a sizzling grill then serve with a healthy grain salad with herbs and citrus

Spiced lamb with lemon & herb quinoa recipe

Ingredients

Method

Mash 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.
  • Rinse the quinoa in cold water then place in a saucepan with twice the volume of water. Place on the heat and bring to the boil then turn down the heat slightly and boil gently for 10 mins. Turn the heat off and stir through the reserved dressing. Cover and leave for another 10 mins.
  • Meanwhile heat a griddle pan or grill to high and cook the lamb for about 3-5 mins on each side or until cooked to your liking. When ready to serve stir the spring onions and coriander through the quinoa and serve with the lamb and steamed stem broccoli dressed in a drizzle more oil.

  • https://www.truecookbook.com/recipe/spiced-lamb-with-lemon-herb-quinoa-2390/

    2、Lamb cutlets with pistachio & herb dressing

    Simplicity is key with this romantic dish- it's ready in under 20 minutes so you can spend more time with your guest
    Lamb cutlets with pistachio & herb dressing recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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).

    3、Lemon & herb lamb lollipops

    Serve these crunchy cutlets at room temperature alongside a dip and encourage everyone to dig in with their hands
    Lemon & herb lamb lollipops recipe

    Ingredients

    • 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

    Method

    1. 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.
    2. 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.
    3. 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、Grilled pork with lemon & thyme barley

    This good-for-you supper is a great way to get some wholegrain into your diet
    Grilled pork with lemon & thyme barley recipe

    Ingredients

    Method

    1. 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.
    2. 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.
    3. 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.

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