INGREDIENTS
12 lamb cutlets, French trimmed (ask your butcher to do this)
2-3 long zucchini
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
METHOD
Combine all the ingredients except the lamb and zucchini in a shallow bowl. Brush the cutlets with the oil mixture.
Using a vegetable peeler, shave the zucchini into long strips. Place two strips on the bench with the ends overlapping to make one long strip. Season and wrap each cutlet in zucchini and secure with a toothpick. Brush the zucchini with the olive oil and season. Grill on a preheated barbecue for 2-3 minutes each side or until cooked to your liking. Arrange on a platter with the Chickpea, Fennel and Artichoke Salad with Lemon and Date Dressing.
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127
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.