Lamb Cutlets with Artichoke Salad and White Romesco Sauce Recipe
Add a touch of spring flavours to your next lamb cutlet dish. Our Lamb Cutlets with Artichoke Salad and White Romesco Sauce Recipe are sure to leave your family
Ingredients
- 1 cup podded broad beans
- 1⁄2 cup frozen peas, thawed
- 1 tbsp extra-virgin olive oil
- 100g flat pancetta
- 12 lamb cutlets, trimmed
- 2 tbsp sherry vinegar
- 4 marinated artichokes, halved
- Snow pea tendrils, to serve
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