Lamb Cutlets with Herb Sauce and Fennel Salad Recipe
Perfectly pink lamb cutlets come accompanied by a simple herb sauce, zesty fennel and rocket salad and simply cooked potatoes in this easy, quick but seriously delicious sharing dish for two.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Spoon
- Stove
- Serving platter
Ingredients
- 1 rack of lamb, 7-8 bones, French-trimmed
- 2 sprigs of thyme
- 1 garlic clove, bashed but skin left on
- 1 dash of rapeseed oil
- sea salt
- 1/2 fennel
- 30g of wild rocket
- lime juice, to taste
- rapeseed oil, for dressing
- 10g of parsley
- 10g of tarragon
- 10g of dill
- 10g of wild garlic
- rapeseed oil, for binding
- 200g of Ratte potatoes, or other seasonal potatoes, scrubbed clean
- freshly ground black pepper
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