Barbecued lamb cutlets with chorizo and broad bean salad
(serves 4)
Marinate the lamb while you prepare the warm salad, then stick them on the barbecue. For a pink centre, cook for 3-4 minutes on each side depending on thickness.
8 New season Welsh lamb rack cutlets
Fresh rosemary, broken into smaller sprigs.
1 + 1 tablespoon olive oil
1 garlic clove, peeled and halved
Maldon sea salt
Freshly ground black pepper
500g new potatoes
750g broad beans (un-shelled weight)
110g Chorizo, sliced and cut into crescents
2-3 branches of cherry vine tomatoes
A handful of black olives
A bag of wild rocket
1pack Feta cheese
- Pre-heat the oven to 175C.
- Rub the lamb cutlets with olive oil and the halved garlic, season with salt and pepper and massage with the rosemary. Leave to marinate while you make the salad.
- Cut the new potatoes in half and place in a small roasting tin. Drizzle with a little olive oil and season with salt and pepper. Start roasting and after 10 minutes, add the Chorizo. Return to the oven for a further 15-20 minutes.
- Meanwhile, shell the broad beans and place in boiling water for 2-3 minutes. Drain and rinse under cold water. Remove the skin from the beans to reveal the bright green beans.
- When the potatoes have 5 minutes left to cook, add the tomatoes, still on the vine, the broad beans and the black olives.
- Put the lamb on the barbecue. For thicker cutlets, 3-4 minutes on each side should leave you with nicely pink lamb. Thinner cutlets will only need a couple of minutes on each side.
- Finish off the salad by spreading the rocket on a nice serving plate and arranging the warm potato mix on top. Crumble over the Feta and drizzle with a little olive oil.
- Arrange the lamb chops on top of the salad.
Posted: 10 July 2009