This quick lamb recipe makes a lovely light dinner – with smoky flavours, and a red onion salad on the side. Serve with Turkish flatbreads, freshly baked naan bread or small baked potatoes.
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Ingredients
- 12-16 salt marsh lamb cutlets, cut with long bones if possible
For the lamb dressing
- 1 garlic clove, crushed
- 1 tsp finely chopped fresh rosemary leaves
- 1 tsp dried oregano
- 1/2 tsp sumac plus extra for sprinkling
- Juice 1 small lemon (about 2 tbsp)
- 4 tbsp extra-virgin olive oil
For the sweet and sour red onions
- 2 medium red onions
- 1 1/2 tbsp red wine vinegar
- 3/4 tsp caster sugar
For the chipotle soured cream
- 1 tsp chipotle chilli paste (from the world food aisle of large
- supermarkets)
- 3 tbsp soured cream
- 1 tbsp wholemilk natural yogurt (or more soured cream)
For the mint salad
- 80g mixed baby salad leaves
- 20g rocket leaves
- 0g small fresh mint leaves
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Method
- In separate small bowls, mix the ingredients for the lamb dressing and the chipotle soured cream. Divide the soured cream mix among 4 small ramekins or small bowls and set aside in the fridge.
- For the red onions, slice them across into rings as thinly as you can – a mandoline is ideal. Drop them into a bowl, separate the layers with your fingers, then stir in the vinegar, sugar and some salt and pepper. Set aside for 5 minutes to soften slightly. Mix the mint salad ingredients in a bowl and chill.
- Heat a barbecue, charcoal grill or griddle pan to high. Season the cutlets on both sides (and on the fat too, if necessary) and fry for 2-3 minutes on each side for medium-rare, spooning on some of the lamb dressing for the last minute of cooking (see tip).
- Lift the cutlets onto a warmed serving plate and sprinkle with a little more sumac. Dress the salad with a little leftover dressing and a pinch of seasoning, then serve with the red onions, chipotle soured cream and flatbreads, naans or baked potatoes.
Nutrition
- 387kcals Calories
- 32g (25.7g saturated) Fat
- 32g Protein
- 6.7g (4.9g sugars) Carbs
- 1.3g Fibre
- 0.4g Salt
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