Cutlets Of English Lamb With Asparagus Goats Cheese And Lavender Leaves Recipes

LAMB CHOPS AND GOAT CHEESE

Steps:

• Preheat broiler of toaster-oven or oven broiler.
• Sprinkle pepper over chops and broil on one side for about 7 or 8 minutes on each side.
• Remove fresh thyme leaves from stems and mix with cheese. .
• Turn chops; top with cheese and thyme and continue broiling until chops have reached desired degree of doneness.

LAMB CHOPS WITH ROSEMARY PLUM SAUCE AND ROASTED ASPARAGUS WITH LEMON VINAIGRETTE AND DICED EGG

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange asparagus and potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 20 to 25 minutes, until tender and golden brown.
• Meanwhile, season lamb chops all over with salt and black pepper. Heat oil in a large skillet over medium heat. Add chops and sear 2 to 3 minutes per side, until golden brown. Remove lamb from pan and set aside. Add leeks to the same pan and saute 3 minutes, until soft. Return lamb to pan.
• In a small bowl, whisk together plum sauce, plum preserves and rosemary. Pour mixture over lamb chops. Simmer 5 minutes, until lamb is tender and medium-rare to medium.
• In a small bowl, whisk together lemon juice, lemon zest, oil and mustard. Season to taste with salt and black pepper. Arrange asparagus on a serving dish. Drizzle lemon vinaigrette over top. Top with diced egg. Serve lamb chops with asparagus and potatoes on the side and extra sauce (with leeks) spooned over top.

ROASTED LAMB CHOPS WITH CHARMOULA AND SKILLET ASPARAGUS

Steps:

• Heat a small skillet over medium heat. Add the cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to a food processor. Add the parsley, mint, cilantro, garlic, paprika, salt, and cayenne to processor. Using on/off turns, process until a coarse paste forms. With the machine running, gradually add 4 tablespoons of olive oil. Transfer 2 tablespoons charmoula to a small bowl; whisk in the lemon juice and remaining 2 tablespoons oil. Cover and chill sauce to serve with lamb.
• Transfer the remaining charmoula to a large resealable plastic bag. Add the lamb chops; seal the bag and turn to coat well. Chill at least 4 hours and up to 24 hours.
• Let the lamb and charmoula sauce stand in a bowl at room temperature for 1 hour.
• Preheat the oven to 500°F. Line a rimmed baking sheet with foil and place a rack on the prepared baking sheet. Place the lamb on the rack and sprinkle with salt and pepper. Roast until a thermometer inserted into the center registers 130°F for medium-rare, about 13 minutes. Transfer the lamb to a platter. Tent with foil and let rest 5 minutes.
• Melt the butter with oil in a heavy large skillet over high heat. Add the asparagus and sauté until tender, stirring often, about 3 minutes. Add the shallots and lemon peel; sauté 1 minute. Season to taste with salt and pepper.
• Place 2 lamb chops on each of 4 plates. Divide the asparagus among the plates. Drizzle the lamb and asparagus with charmoula sauce, passing any remaining sauce alongside.

BUTTERFLIED LEG OF LAMB WITH LAVENDER, HONEY & CLAQUERET

Steps:

• To make the claqueret, mix all the ingredients together. The flavours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead, cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.
• Heat oven to 220C/200C fan/gas 7. Lay the lamb out flat, flesh-side up, and use a small knife to make incisions all over both the flesh and fat sides (they can be deeper on the flesh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and flowers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.
• Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.
• Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. The lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.

GARLICKY LAMB CUTLETS WITH SICILIAN-STYLE GREENS

Steps:

• Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of the olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.
• Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.
• Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, then drain everything. Halve the asparagus spears lengthways.
• Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins each side or until cooked to your liking. Serve with the veg.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.