Lamb Cutlets With Courgettes, Tomatoes And A Fresh Mint Dressing
Instructions
# METHOD Heat a griddle pan until very hot. Season the lamb on both sides with salt and freshly ground black pepper. Brush the vegetables with oil. Put the cutlets on the griddle, add the tomatoes cut side up and the courgette slices.
# Cook the lamb and vegetables for 3 minutes then turn over. Continue to cook for a further 2-3 minutes until the lamb is tender and cooked to taste and the vegetables are softened and lightly charred. See tip 2
# Meanwhile to make the dressing, use a pestle and mortar See tips 3 and 4 to blend the mint leaves and sugar together. Stir in the vinegar and olive oil.
# Arrange the lamb and vegetables on a plate. Spoon over the dressing and serve. See tip 5
Recipe tips 1. Lamb cutlets are tender and juicy but make sure you dont overcook them. Lamb is best served pink.
2. You could also add large pieces of deseeded red or yellow pepper to the griddle if you like.
3. No pestle and mortar to hand? Finely chop the mint and mix with the sugar, vinegar and oil instead.
4. If you dont have time to make your own mint dressing, use a good quality bottled mint sauce instead.
5. As an alternative, serve the lamb with freshly boiled new potatoes.
