• STEP 1

    Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of the olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.

  • STEP 2

    Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.

  • STEP 3

    Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, then drain everything. Halve the asparagus spears lengthways.

  • STEP 4

    Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins each side or until cooked to your liking. Serve with the veg.


You can eat small broad beans in their skins, but bigger ones are pretty indigestible, so it's worth skinning or ‘double podding’ them. To do this, blanch podded beans in boiling water for 30 seconds, then drain. Run under cold water to stop the cooking process and slip them from their skins to reveal the shiny beans. If you are using frozen beans, simply pour a kettle of boiling water over, then remove the skins.

Goes well with


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