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Chilli Mint Lamb Cutlets with Mint Preserve Lemon Sauce
Recipe by Nigella Lawson
Nigella’s Chilli Mint Lamb Cutlets are the perfect dinner recipe as they’re quick and easy to make and taste great.
- Steps
- Ingredients
Steps
- Put the lamb cutlets into a freezer bag and add the olive oil, finely grated lemon zest and juice of the lemon, dried mint, chilli flakes, salt and minced garlic. Seal the bag and give a good squidge before marinating for 30-40 minutes, long enough for them to come to room temperature.
- To make the sauce, put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with a stick blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt, though I find the preserved lemons give all the salinity you need, and I am an enthusiastic salter.
- Heat a griddle pan (my preference) or heavy-based frying pan, then lift the cutlets out of the marinade and cook them over a high heat – if you want them a little pink – for 2 minutes each side. But check and cook longer as needed.
- Arrange the lamb cutlets on a plate, lined with the greenery of your choice. Serve with the fragrant, sharp mint sauce, drizzling some on the cutlets too, if you so wish.
