John Torode's summer lamb cutlets
John’s lamb cutlets, served with a crushed potato salad and a vibrant herb mayo, will give you that perfect barbecue flavour - all from the comfort of your kitchen.
Summer Lamb Cutlets with Herb Mayo
Serves: 4
Ingredients
12 lamb cutletsJuice of 1 lemon 2 tsp dried oregano1 tsp salt and pepper, mixed 30ml olive oilHandful parsley, choppedHandful mint, chopped
For the herb mayonnaise: 100g watercress, blanched and squeezed outHandful flat leaf parsleyHandful fresh mint100g mayonnaise 50g crème fraiche Lemon juice Salt and pepper
Method
1. Score the lamb fat well.
2. Mix the dried herbs with the lemon and seasoning. Add the olive oil and mix. Pour the mix over the cutlets.
3. Place a pan on the stove but do not turn it on. Place the cutlets fat side down in the cool pan, so all the cutlets sit up. Turn on the heat to a medium. Let the fat render.
4. When the fat has browned and the fat has come out, flip the cutlets so they start to cook. Cook a cutlet on each side for 2 minutes, then remove from the pan.
5. Coat the lamb with the fresh chopped herbs.
6. To make the herb mayonnaise, put the blanched watercress into a food processor with the other herbs and blend for 30 seconds. Add the mayo and creme fraiche and blend for a minute until green. Add a little lemon and a sprinkle of salt.
7. Serve the lamb chops with a spoonful of herb mayo, and the warm potato salad (recipe below).
Warm Potato Salad
Serves: 4
Ingredients
400g Jersey royal potato or similar 200g frozen peas100g frozen soya beans 30ml olive oil A little mint, shredded 2 spring onions, chopped 100g feta cheesePepper Lemon wedges, to serve
Method
1. Boil the potatoes and when cooked, take from the water, let them cool a little, then cut in half and leave to cool more.
2. As the potatoes cool, boil the peas and edamame beans for a few minutes and drain. Cover the peas and beans with the oil and the pepper. Drop in the fresh mint and the spring onions, and crumble over the feta. Mix well so everything is coated.
3. Mix the potatoes with the pea and feta mix, and serve with lemon wedges.