Lamb cutlets with vermouth-braised shallots, lentils and gremolata

Lamb cutlets with vermouth-braised shallots, lentils and gremolata

A sophisticated bistro-style dish ready in 30 mins? Yes please. The herbaceous notes of vermouth lighten a lentil broth, adding rustic charm to delicate lamb cutlets.

Lamb cutlets with vermouth-braised shallots, lentils and gremolata

Open bottle of vermouth? Time to master the art of the classic olive-garnished martini.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

A sophisticated bistro-style dish ready in 30 mins? Yes please. The herbaceous notes of vermouth lighten a lentil broth, adding rustic charm to delicate lamb cutlets.

Open bottle of vermouth? Time to master the art of the classic olive-garnished martini.

Nutrition: per serving

Calories
450kcals
Fat
27.2g (13g saturated)
Protein
32.4g
Carbohydrates
9.5g (2.3g sugars)
Fibre
4.3g
Salt
0.4g

Ingredients

  • 2 tsp olive oil
  • 6 banana shallots, halved lengthways
  • 120ml dry vermouth
  • 250ml chicken or vegetable stock
  • 8 British lamb cutlets or chops
  • 2 x 400g tins lentils (we like beluga), drained
  • Small bunch parsley
  • 1 garlic clove
  • 1 large lemon
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large frying or sauté pan with a tight fitting lid over a medium heat, then add the shallots cut-side down. Cook undisturbed for 5 minutes until turning golden then pour in the vermouth and simmer for 2 minutes. Add the stock, cover with the lid, bring to a simmer then bubble gently for 10 minutes until the shallots are very tender.
  2. Meanwhile, heat a frying pan over a high heat until smoking. Season the lamb cutlets with salt and pepper then add to the pan, sitting them upright on the fatty edge. Cook for 2 minutes until the fat is golden, then cook on each of the other sides for 2-4 minutes, depending on their thickness and whether you prefer them medium or well done. Rest on a plate for 5 minutes.
  3. For the gremolata, finely chop the parsley. Finely grate the garlic onto the parsley and use the same grater to zest the lemon onto it too. Add a pinch of salt and chop the mixture a little more to bring everything together.
  4. tir the lentils into the onions, cook for a few minutes more to warm through, then season to taste. Serve with the lamb cutlets, scattering over the gremolata.

Nutrition

Nutrition: per serving
Calories
450kcals
Fat
27.2g (13g saturated)
Protein
32.4g
Carbohydrates
9.5g (2.3g sugars)
Fibre
4.3g
Salt
0.4g

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Spinach

Spiced lamb cutlets with rice and spinach salad

Harissa is a wonderful North African paste made from roast...

Save recipe icon Save recipe icon Save recipe

Moroccan lamb cutlets

These Moroccan-inspired lamb cutlets make lovely canapés, sure to impress...

Save recipe icon Save recipe icon Save recipe

Herby lamb cutlets with cannellini bean mash

This quick lamb recipe looks as impressive as top restaurant...

Save recipe icon Save recipe icon Save recipe

Lamb cutlets with mint and parsley tabouleh

A simple lamb cutlet recipe, served with a herby tabouleh,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.