If you’re looking for a new lamb recipe to enjoy this flavoursome meat, give these lamb cutlets with broad bean purée a go and you’ll not be disappointed. This dish uses chilli flakes, garlic, oregano and lemon juice to really bring out the flavours of the meat.
- zest and juice 2 lemons
- 3tbsp fresh oregano, chopped
- 3 garlic cloves, crushed
- 3½tbsp olive oil
- ¾tsp dried red chilli flakes
- 8 lamb cutlets, trimmed
- 400g (14oz) baby potatoes, halved if large
- for the broad bean purée
- 500g (1lb 2oz) broad beans, shelled
- 1tbsp tahini paste
- good squeeze lemon juice
- 3tbsp olive oil
In a large bowl, mix the lemon zest with the oregano, garlic, 1½tbsp of the oil, chilli and seasoning, add the lamb and mix to coat. Leave to marinate for 20 minutes or overnight. Meanwhile, bring a pan of water to the boil and cook the potatoes for 6 or 7 minutes, until tender but holding their shape. Drain well and leave to dry.
For the purée, in a food processor, blend the broad beans, tahini, lemon juice and oil until fairly smooth. Season and set aside.
Heat a heavy-based frying pan over a medium heat, add the remaining oil then the potatoes and cook for 8 to 10 minutes or until golden, turning occasionally.
If you’re not cooking on the barbecue, heat the grill until hot and cook the cutlets for around 5 minutes on each side. You want them really browned and crispy. They will take a little less time on the barbecue. Squeeze over some lemon juice and a sprinkle of sea salt, to serve, alongside the purée.
The broad bean purée will keep for 3 days, covered in the fridge.