These cutlets are delicious served with vine tomatoes that have been roasted in a hot oven until their skins start to split.
Serves: 2
INGREDIENTS
8 lamb cutlets
sea salt and ground pepper
1 tablespoon olive oil
large handful of rocket or cress, to serve
Salsa
2 tablespoons olive oil
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon dried oregano
1 tablespoon each lemon juice, capers and currants
METHOD
Salsa: Combine all the salsa ingredients in a bowl and season generously.
Season the cutlets with salt and pepper.
Heat the oil in a sauté pan and cook the lamb for about 2 minutes each side, or until done to your liking.
To serve: Place the cutlets and rocket on plates and spoon over the salsa.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.