Lamb Cutlets with Herb Sauce and Fennel Salad Recipe - Great British Chefs
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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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