Lamb Cutlets With Walnut, Fig
Tender and flavorful Lamb Cutlets marinated in a fragrant blend of thyme, rosemary, and garlic, then grilled to perfection. Drizzle with a sweet and tangy orange glaze and serve alongside a refreshing salad of walnuts, goat cheese, fresh figs, and herbs. This dish is a delightful balance of savory and bright flavors that will impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 4 Lamb Cutlets
- Sea Salt & Pepper
- Marinade
- Leaves from 6 thyme sprigs
- Leaves from 1 rosemary sprig
- 2 garlic cloves crushed
- 3tbsp olive oil
- Sauce
- 125 ml fresh squeezed orange juice
- 60ml red wine vinegar
- 50g honey
- 1 star anis
- 1 cinamon stick
- Salad
- 50g walnuts
- 100g soft goats cheese crumbled
- 20g mint leaves
- 25g flat-leaf parsley
- 2tbsp olive oil
- 4 fresh figs
Instructions
- rub marinade into lamb and refrigerate for 24 hours
- boil sauce then simmer 10-15 mins until reduced 2/3
- toast walnuts then blitz half with oil for a paste
- grind other half of walnuts for crumbs
- grill lamb 3 mins each side
- toss salad
- serve lamb topped with puree, crumbs and sauce with salad on side with sauce
Yield
Serves 4
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