Lamb Cutlets With Garlic And Herbs

Lamb Cutlets With Garlic And Herbs

Ingredients:

50ml avocado oil
50ml balsamic vinegar
Juice of 1 lemon
2 cloves garlic crushed
1tsp each chopped fresh oregano, thyme and curly parsley
½ tsp each cracked black pepper and salt
16 Lamb cutlets French trimmed

Method:

1. Place lamb in a shallow dish. Combine oil, vinegar, lemon juice, herbs and spices, mixing well and pour over the lamb. Refrigerate for 1 hour turning often.
2. Drain cutlets and reserve marinade. Grill over an open grill or in a heavy based pan till cooked as desired (around 3 minutes per side for medium rare) basting with marinade.
3. Serve with sautéed kale or spinach.


Sauteed Kale With Garlic, Chilli And Apple Vinegar

Ingredients:

450g kale, tough stems and centre ribs removed, leaves cut into 2½ cm strips
2tbs olive oil
1 small Spanish onion, sliced
1 clove garlic finely chopped
Pinch chilli flakes
1tbs apple vinegar or to taste
Sea salt

Method:

1. Cook kale in plenty of boiling salted water, stirring occasionally, until just tender (about 5 minutes). Drain.
2. Heat oil in a heavy based pan until hot but not smoking. Sauté onion, then add garlic and chilli flakes. Stir, cooking until garlic is fragrant.
3. Reduce to medium heat and add kale. When warmed through, remove from heat and add vinegar and salt to taste.