lamb cutlets with walnut, fig

Method

• step 1

  rub marinade into lamb and refrigerate for 24 hours

• step 2

  boil sauce then simmer 10-15 mins until reduced 2/3

• step 3

  toast walnuts then blitz half with oil for a paste

• step 4

  grind other half of walnuts for crumbs

• step 5

  grill lamb 3 mins each side

• step 6

  toss salad

• step 7

  serve lamb topped with puree, crumbs and sauce with salad on side with sauce