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Marinated grilled lamb cutlets with creamed corn

Marinated grilled lamb cutlets with creamed corn

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Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 2

Marinade your meat in rosemary and garlic then griddle to your liking and serve with chunky fennel, tomatoes and corn

Nutrition: per serving
HighlightNutrientUnit
low inkcal408
fat20g
saturates6g
carbs36g
sugars18g
fibre8g
protein22g
salt0.9g
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Ingredients

For the lamb

For the creamed corn

Method

  • STEP 1

    Put the rosemary, garlic and rapeseed oil in a small bowl, and mash together to release the flavours. Smear over the lamb cutlets, place in a bowl or sealable food bag and leave to marinate.

  • STEP 2

    For the corn, heat the oil in a non-stick frying pan, add the onion and sauté until softened, about 3 mins. Add the red pepper and stir to coat in the onion mixture. Add a splash of cold water, then cover until the pepper is soft, about 5 mins.

  • STEP 3

    Put the mixture into a food processor bowl with the sweetcorn and crème fraîche. Blitz until combined and fairly smooth. Return to the heat in a pan and warm to serve.

  • STEP 4

    Heat a griddle pan. Place the lamb cutlets in the pan and cook until pink or as cooked as you like them. Once cooked, remove from the pan and cover with foil to keep warm. Place the fennel wedges in the griddle pan and griddle until cooked and marked with char lines. Add the tomatoes for the last few mins of cooking. Eat as soon as the lamb is cooked to your liking.

Goes well with

Recipe from Good Food magazine, July 2014

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Overall rating

Rating: 4 out of 5.2 ratings
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