Tart London: How to make lamb cutlets with yoghurt salsa

Jemima Jones and Lucy Carr-Ellison prepare a feast of lamb cutlets...
Lucy Carr-Ellison31 August 2017

There’s no greater treat for us than a lamb cutlet — a delicious, joyous mouthful that’s always over far too quickly. The rich meat suits all sorts of exotic flavours, but ultimately our favourite marinade is simple: lots of garlic and freshly picked garden herbs. Just writing about it makes our mouths water.

One option when cooking a rack of lamb is to slice it up before quickly searing each cutlet on a hot griddle pan or barbecue. The high heat is crucial, as you want your meat nice and crisp on the outside, but tender and rare in the middle. Then the trick is to rest the meat for a good 10 minutes or more, as that’s when the flavours really come together.

Here, however, we’ve roasted the rack whole, as it looks so impressive when presented to the table: like you’ve made a huge effort when really, you haven’t. The beautiful pink meat speaks

for itself and the green sauce is punchy and moreish. A potato dauphinois would work well as a side, along with some nice al dente French beans simply dressed in olive oil, salt and lemon, or some peppery greens such as rocket and mustard leaves.

The apple doesn’t fall far from the tree: Jemima and Eliza in Andalucia

Lamb cutlets with a yoghurt salsa

Ingredients (serves 4-6)

2 racks of lamb, French trimmed

For the marinade

Large bunch of parsley,

roughly chopped

4 garlic cloves, sliced

2 tsp Dijon mustard

3 tbsp olive oil

Squeeze of honey

Salt and pepper

For the salsa

Small bunch of parsley

Small bunch of coriander

1 garlic clove

3 spring onions

1 tsp Dijon mustard

1 tbsp sherry vinegar

4 tbsp olive oil

Salt and pepper

1 tsp honey

4 tbsp yoghurt

Method:

Mix all the marinade ingredients together and rub over the lamb. Cover and marinate for 20 minutes or longer. Whizz up the salsa ingredients in a food processor and put to one side.

When ready to cook, bring the lamb to room temperature and heat the oven to 250C. Place the racks in an oven-proof tray and cook for about 20 minutes, then rest for at least another 20 minutes. Slice up and serve with the salsa.

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