Method

Chef: Alastair McLeod

Lamb Cutlets

1. Place olive oil, garlic, zest, cumin and coriander in baking dish and mix.

2. Divide each cutlet rack into quarters. For presentation cut one bone off each double lamb cutlet and trim any excess fat.

3. Place in dish and cover with marinade for several hours before using.

4. Place cutlets in preheated frypan, season with salt and pepper and colour on all sides. Place pan in oven preheated to 220°C for around 8-10 minutes. Remove, cover with foil and allow to rest for 5 to 8 minutes.

5. Dress vegetables with rosemary and anchovy dressing. Divide into neat piles on 4 large white plates. Arrange lamb cutlets on top and anoint with a little more rosemary and anchovy dressing.

Rosemary and Anchovy Dressing

1. Pour the extra virgin olive oil into a pestle and mortar, add anchovies, rosemary, a little salt, plenty of pepper and the lemon juice. Combine well.

Grilled Vegetables

1. Rub the grill with some olive oil.

2. Oil the asparagus and place on the grill plate. Cook for 3 minutes, turn, and cook for a further 2 minutes. Remove from the grill. Place the Spanish onions on the grill with some more oil and put the minced garlic on top.

3. Oil the field mushrooms and potatoes and place on plate. Turn after a few minutes and when they have softened transfer to a bowl.

4. Combine asparagus, onions, garlic, mushrooms and potatoes. Keep warm.

Notes

Try parsnip, baby carrots, baby leeks and pumpkin on the grill.

Lamb chops would work well as would lamb backstrap or lamb fillets.

The rule of thumb for resting meat is to allow around half the cooking time. So if the lamb has roasted for 10 minutes, remove it from the oven, cover with foil and allow to rest for 5 minutes before serving. This will ensure evenly cooked meat that, when cut, will not release all its juices onto the plate.

*  This information was sourced from '9am with David and Kim'