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Lamb Cutlets with Herbs and Mustard

An easy summer supper dish.

Leftovers can be chopped and stirred into bulgur wheat with more herbs, for a filling tabbouleh.

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Instructions

  1. 1

    Mix the herbs, garlic, and peppercorns. Rub the mixture over the cutlets, pressing down on both sides. Drizzle with olive oil and a little lemon juice, chill, and leave to marinate for at least 2 hours.


  2. 2

    Preheat the grill on its highest setting, then grill the cutlets for 5 minutes on each side, or until the fat is golden and crisp.


  3. 3

    Meanwhile, make the dressing by whisking together 1 tbsp of lemon juice, the lemon zest, mustard, and a pinch of salt. Gradually beat in the remaining oil until the mixture thickens. Serve the cutlets with the dressing drizzled over.


Ingredients

  • 2 tbsp parsley , chopped
  • 2 garlic cloves, chopped
  • 1 tbsp green peppercorns , crushed
  • 12 lamb cutlets
  • 8 tbsp olive oil
  • 1 lemon , juice and zest
  • 2 tsp Dijon mustard
  • 1 pinch sea salt
  • 2 tbsp thyme, chopped
  • 2 tbsp mint, chopped

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

10 products

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book

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