While slow-cooked lamb has its place, smallers cuts cooked the right way also deliver lots of flavour
Lamb lollipops with smashed minty broad beans
Cutlets can be eaten as finger food making them a good option for an al fresco get-together.
SERVES 4 PREP 10 mins plus podding and skinning the beans and 1 hr marinating (optional) COOK 10 mins EASY
1 garlic clove, crushed
½ lemon, juiced (save the other half for the bean mash below)
1 small red chilli, finely chopped small splash of olive oil
12 lamb cutlets, well trimmed and meat flattened out slightly bread, to serve
For the bean mash
300g podded and skinned broad
beans (about 1.2kg unpodded)
3 tbsp olive oil
½ lemon, juiced small pack of mint leaves, roughly chopped
1 Mix the garlic, lemon juice, chilli and olive oil. Put the lamb cutlets in a dish and pour over the marinade. Cover and leave to marinate for 1 hr in the fridge, if you have time. To make the mash, tip the broad beans into a food processor with half the olive oil, salt and pepper, and the lemon juice. Blitz to a chunky purée, then tip into a saucepan off the heat.
2 Heat a griddle pan and cook the lamb for 2-3 mins on each side for thinner chops, 3-4 mins on each side for thicker chops. Meanwhile, gently heat the purée, then stir through the mint and the rest of the oil. Check for seasoning. Serve the cutlets in a pile with a bowl of the smashed beans and plenty of bread to mop up the juices.
PER SERVING 355 kcals • fat 22g • saturates 7g • carbs 9g • sugars 1g • fibre 7g • protein 31g • salt 0.2g
Coconut lamb & pistachio rice salad
This delicious salad is wonderfully warming and oh-so fragrant.
SERVES 4 PREP 10 mins COOK 10 mins EASY
100g pistachios, roughly chopped
40g coconut flakes
2 x 250g pouches microwave coconut rice small pack coriander, leaves and
stalks roughly chopped
2 small packs mint, leaves picked
2 limes, zested and juiced
4 tbsp olive oil
4 tbsp korma paste
4 lamb leg steaks
1 green chilli, finely sliced
1 Heat a large frying pan over a medium heat. Tip in the pistachios and coconut, and toast for 3 mins until the coconut is golden. Cook the rice following pack instructions. Mix the rice with two-thirds of the pistachios and coconut, then season. Whizz the coriander, mint, lime zest and juice, and oil in a food processor or with a hand blender until smooth. Season, then add half to the rice salad, keeping the rest for drizzling.
2 Heat the grill to high. Brush the korma paste over both sides of the lamb steaks, then season. Put the steaks on a lined baking tray and grill on each sid
