Lamb Cutlets with Sicilian Salsa, Broccolini and Borlotti Beans
Photography Aaron McLean.
The sweet and sour flavours in the salsa pair beautifully with most meats and it's also great with grilled leeks, eggplant and fish.
Serves: 4
INGREDIENTS
12 lamb cutlets
1 tablespoon olive oil
sea salt and freshly ground pepper
400 grams broccolini, blanched
1 x 400 gram tin borlotti beans, drained and rinsed
½ small red onion, sliced very thinly
Salsa
2 tablespoons sultanas or raisins
4 anchovy fillets
1 tablespoon capers
2 cloves garlic, crushed
2 tablespoons pine nuts
zest and juice ½ lemon
4 tablespoons olive oil
1 tablespoon chopped flat-leaf parsley
METHOD
Salsa: Put the sultanas, anchovies, capers, garlic and pine nuts on a chopping board. Chop together to make a rough paste. Place in a bowl and stir in the lemon zest, juice and oil. Season with pepper and add the parsley just before serving.
Lamb: Heat a saute pan with a little oil. Season the cutlets and cook for 2–3 minutes each side. Cooking time will depend on the thickness of the lamb.
To serve: Place the broccolini on plates and scatter over the borlotti beans and red onion. Drizzle with a little olive oil. Place the cutlets alongside and spoon over the salsa. Serve with lemon wedges if desired.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.