Lamb Cutlets with Pea and Lettuce Ragout
Mike ReidWatch the full recipe below
Ingredients:
- 3 bone lamb cutlets (French trimmed)
- 2 carrots, peeled and diced
- 35ml Early harvest olive oil
- 70g smoked lardons (sliced bacon)
- 100g frozen peas
- 1 iceberg lettuce, chopped
- 150ml lamb stock, reduced by half in a saucepan for 10 minutes on a low heat (75ml to be used)
Method:
- Score the fat of your lamb rack and coat your lamb with salt and cook fat side down on your hot hibachi or BBQ. Cook your lamb for about 12 minutes for medium. Set aside to rest for half the cooking time.
- Slice your iceberg lettuce into wedges and season with olive oil and salt. Grill and caramelize on the hibachi or grill for 8-10 minutes.
- 10 minutes before serving, heat the oil in a sauté or frying pan. Add the lardons and gently fry until they render their fat and are coloured all over. Set the pan aside.
- To finish the ragoût, add the peas, blanched carrots and 75ml of the reduced cooking juices to the pan with the lardons. Leave to simmer for 2 minutes, or until the peas are tender. Stir in the lettuce and continue simmering until it wilts. Season with salt and pepper, if necessary.
- To plate, slice your lamb cutlets, and place on top of the charred lettuce. Cover in your ragoût and enjoy!
Our friends at Wine Selectors suggest pairing this dish with a Cabernet Merlot.
Similar Recipes
Basil and Ricotta Manicotti
Elevate your pasta game with this Ricotta and Basil Crepe Manicotti! Delicate crepes filled with creamy ricotta and fresh basil are rolled into a luscious tomato sauce, then baked to perfection under a blanket of melted cheese. A fresh twist on an Italian classic...
Crispy Scallion Chicken
Crispy scallion chicken A delectable and visually appealing chicken dish that's sure to impress. The crispy exterior and tender interior of the chicken are complemented by a rich and savory sauce infused with the flavors of soy sauce, oyster sauce, garlic, and ginger....
Fried Eggplant with Sticky Sauce
Fried Eggplant with Sticky SauceA mouthwatering combination of crispy, golden eggplant and a luscious, sweet-spicy glaze. Tender eggplant slices are coated in a delicate blend of cornstarch and tapioca, then fried until irresistibly crunchy. The star of the dish is a...
Gabby’s Pantry Pasta Soup
Ingredients: 4 Spicy Italian Sausages Packet of Farfalle Pasta 1 Leek 1 Carrot 1 Onion 2 Garlic 2 cups Shredded Cabbage 1 Chopped Silver Beet 1 400gm Tinned Beans 1 tsp Cumin powder 1 tsp Coriander powder 1tsp Paprika powder 2 tbsp Tomato Paste Stock of your choice...
Vietnamese Rice Paper Rolls
Watch the full recipe belowThis recipe is brought to you by our friends at Asian InspirationsIngredients:Serves: 8 Prep Time: 10 mins Cook Time: 15 mins Main Ingredients: 1 packet rice paper 150g rice vermicelli noodles 1 bunch coriander 1 bunch Thai basil 1 bunch...
Vegemite and Cheese Scrolls
Ingredients: 2 puff pastry sheets 2 Tbsp vegemite 2 cups cheddar cheese grated Method: Spread vegemite over pastry sheets and top with cheese. Lightly roll each pastry up into a log and cut each log into 8 slices. Place 4 slices (sliced side up) in each Sunbeam Pie...
