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
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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

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

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Recipe By

Emily Gussin

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