Lamb cutlets with vermouth-braised shallots, lentils and gremolata

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy
Food producer and sustainability lead, delicious.

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.

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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.
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  5. 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

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