Charcoal-grilled lamb cutlets, broad bean and chilli mash and warm garlic and mint dressing
These mini chops make a brilliant addition to a tapas menu, from London's Opera Tavern's head chef Ben Tish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
- Heat a grill or barbecue to high. Melt a knob of butter in a saucepan with a splash of olive oil. Add the broad beans and about 3 tbsp water. Boil quickly, drain, put in a blender and roughly purée. Stir in the chilli, season and keep warm.
- Warm 2 tbsp olive oil in a small pan, then add the shallots and garlic. Bring slowly to a simmer, then remove from the heat. Add the red wine vinegar and mint. Leave to infuse for 10 minutes.
- Season the cutlets, then rub with a little olive oil. Chargrill for 2-3 minutes on each side, until lightly charred but still pink on the inside. Remove and rest for 2 minutes. Eat with the warm broad bean mash and mint vinaigrette.
PER SERVING
444 kcalories, protein 32.4g, carbohydrate 2.3g, fat 34 g, saturated fat 15.1g, fibre 1.8g, salt 0.25 g
Recipe from olive magazine, July 2011.
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Ingredients
- unsalted butter
- extra-virgin olive oil
- 175g broad beans , double podded
- ½ red chilli , seeded and finely chopped
- 1 shallot , finely chopped
- 1 garlic clove , finely sliced
- 1 tbsp red wine vinegar
- mint leaves from 1 sprig, chopped
- 12 lamb cutlets
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Ingredients
- unsalted butter
- extra-virgin olive oil
- 175g broad beans , double podded
- ½ red chilli , seeded and finely chopped
- 1 shallot , finely chopped
- 1 garlic clove , finely sliced
- 1 tbsp red wine vinegar
- mint leaves from 1 sprig, chopped
- 12 lamb cutlets
PER SERVING
444 kcalories, protein 32.4g, carbohydrate 2.3g, fat 34 g, saturated fat 15.1g, fibre 1.8g, salt 0.25 g
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07 July 2011
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