lamb cutlets with walnut, fig
- Preparation and cooking time
- Total time
- 24 hours marinating
- Easy
- Serves 4
Ingredients
- 4 Lamb Cutlets
- Sea Salt & Pepper
- Marinade
- Leaves from 6 thyme sprigs
- Leaves from 1 rosemary sprig
- 2 garlic cloves crushed
- 3tbsp olive oil
- Sauce
- 125 ml fresh squeezed orange juice
- 60ml red wine vinegar
- 50g honey
- 1 star anis
- 1 cinamon stick
- Salad
- 50g walnuts
- 100g soft goats cheese crumbled
- 20g mint leaves
- 25g flat-leaf parsley
- 2tbsp olive oil
- 4 fresh figs
Method
- STEP 1rub marinade into lamb and refrigerate for 24 hours
- STEP 2boil sauce then simmer 10-15 mins until reduced 2/3
- STEP 3toast walnuts then blitz half with oil for a paste
- STEP 4grind other half of walnuts for crumbs
- STEP 5grill lamb 3 mins each side
- STEP 6toss salad
- STEP 7serve lamb topped with puree, crumbs and sauce with salad on side with sauce
