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
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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
- 1⁄2 cup macadamias
- 1⁄4 cup pine nuts
- 1 1⁄4 cups milk
- 6 peeled garlic cloves
- 1 bay leaf
- 40g torn white crusty bread, crusts removed
- 1 tsp white-wine vinegar
- 1⁄4 cup extra-virgin olive oil
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