I must have said something right when I reviewed Abel and Cole’s fruit and vegetable box as they sent me a box of meat to review. A chiller box arrived at the door containing beefburgers, gammon steak, a sirloin joint and some lamb cutlets. MTV boyfriend was beside himself. So much meat, it was like Christmas. Actually even better than Christmas because at Christmas you have to eat Turkey and in MTV boyfriend’s view this is valuable eating space that could be replaced by red meat.
I decided to start with the lamb cutlets and since I don’t have a BBQ (damn you tiny London apartments and lack of outdoor space) I looked for a recipe which involved quickly sealing the lamb cutlets in a pan and then finishing them off by roasting them in the oven. This is a great week night recipe as it is fairly quick to cook, healthy and creates pretty minimal washing up (always a bonus in my view). As for the cutlets themselves, the meat was juicy and delicious but the cutlets were quite fatty with limited meat. I know that some people like their cutlets like this but personally I prefer the lamb cutlets I get from my local butcher.
6 cloves of garlic, peeled
4 potatoes, sliced
2 zucchinis (courgettes), halved lengthwise
1 tb rosemary leaves
2 tb olive oil
4 lamb cutlets
Salt and pepper to season
1 cup chopped mint leaves
1 tb seeded mustard
2 1/2 tb honey
1. Preheat the oven to 220 degrees.
2. Place the garlic, potatoes, zucchinis, rosemary, oil salt and pepper in a baking dish, toss to combine and roast for 25 mins.
3. Meanwhile, heat a frying pan over high heat and sear the lamb quickly.
4. To make the mint sauce, place the mint, mustard and honey in a bowl and mix to combine.
5. Place the lamb on top of the vegetables, brush the lamb with half the mint sauce and roast for a further 5 mins.
6. Prior to serving brush the lamb with the remaining mint sauce.
Gourmet Chick was invited to try the Abel & Cole meat free of charge.
Posted by: Cara on July 21st, 2009 3 Comments »
Category: Recipe - Dinner