Lamb Cutlets with Pea and Lettuce Ragout

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Velisha Farms

  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Roasted Broccoli Soup

Roasted Broccoli Soup

Ingredients: 2 heads broccoli 1 large leek, halved lengthwise, rinsed 2 tbsp extra virgin olive oil 1 head garlic, unpeeled 4 cups (1L) chicken or vegetable stock 120g baby spinach leaves 125g sour cream, plus extra to serve Chilli flakes & herbs, such as basil,...

Vegetable Tempura

Vegetable Tempura

This recipe is brought to you with the help of our friends at Asian Inspirations Ingredients: 2 pieces Shimeji mushroom (thinly sliced) 2 pieces Red capsicum (thinly sliced) 2 pieces Zucchini (thinly sliced) 2 pieces Eggplant (thinly sliced) 2 pieces Sweet potato...

Jollof Rice

Jollof Rice

Ingredients: 30ml Vegetable oil 1 tin of chopped tomatoes  3 small red onions, 1 sliced, 2 roughly chopped  1 Red Scotch bonnet, finely chopped  100g Tomato paste  2 Tsp curry powder  1 Tsp Thyme, Fresh preferably but dried will also work 2 Bay leaves  1lt Chicken...

Quiche Lorraine

Quiche Lorraine

Ingredients:For pastry:  225g Plain Flour 100g Butter, unsalted (Make sure it’s really cold!) 4 Tbsp water, chilled  For Filling:  250ml Cream  2 Large Eggs 200g Gaunchalie (or bacon)  1 Brown Onion, diced  100g Heritage baby tomatoes (halved) 125g Gruyère cheese  50g...

Venison With Cranberry Sauce

Venison With Cranberry Sauce

This recipe is brought to you with the help of our friends at Ocean Spray Ingredients: 400g Venison Loin  1 Carrot chopped 1 Brown onion, diced  1 Bay Leaf  2 Sprigs Rosemary  1 Bulb Garlic 1 Glass Red wine  1 Tbsp Tomato paste  700ml Beef Stock  100g Dark chocolate ...

Corn Fritters

Corn Fritters

Ingredients: 100g self raising flour  1 egg  3 tbs sour cream 2 tins corn ½ bunch coriander 1 bunch spring onions  2 avocados 1 shallot 1 long red chilli 2 limes Method: n a mixing bowl, combine your egg, the tinned corn, ½ a shallot, sour cream and flour together,...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!