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Member recipe

lamb cutlets with walnut, fig

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Serves 4

lamb cutlets with walnut, fig and goat's cheese salad from Ottolenghi

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  • 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


    1. rub marinade into lamb and refrigerate for 24 hours
    2. boil sauce then simmer 10-15 mins until reduced 2/3
    3. toast walnuts then blitz half with oil for a paste
    4. grind other half of walnuts for crumbs
    5. grill lamb 3 mins each side
    6. toss salad
    7. serve lamb topped with puree, crumbs and sauce with salad on side with sauce

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