Lamb cutlets with quick romesco sauce
This recipe is one of my favourites during summer: lamb cutlets on the barbecue, served with a romesco sauce made from store cupboard ingredients.
PREP TIME
30
MINUTES
COOKING TIME
10
MINUTES
Ingredients
12 trimmed lamb cutlets
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp cumin seeds
Large pinch of chilli flakes
3 garlic cloves
Juice of 1 lemon
2-3 tbsp olive oil
For the romesco
2 large roasted red peppers (from a jar)
1 large garlic clove
50g olive oil
50g toasted flaked almonds
Large bag of salad leaves
New potatoes and plenty of butter
Method
Marinate the lamb
Put the lamb cutlets into a mixing bowl and add the paprika, cinnamon, cumin seeds, chili flakes, garlic, lemon juice, olive oil and a pinch of salt. Mix well and leave at room temperature for about 30 minutes while you get on with the rest of the dinner.
For the romesco sauce
Simply put all the ingredients into a blender and blend until smooth. Check the seasoning at the end. This makes more than you need for one meal, but it’s a handy thing to have in the fridge.
Grill the lamb
Scrub and steam the potatoes.
When the potatoes are almost ready, turn on your barbecue or heat a large frying pan over high heat. Lift the cutlets from the marinade with tongs and cook for about 4 minutes on one side and 2 minutes on the second side. You want them brown and caramelised on the outside and pink in the centre. There’s no need to add oil to the pan, as the marinade already has plenty.
Serve the cutlets with a big salad dressed with olive oil and balsamic vinegar, the steamed potatoes slathered in butter, and a generous dollop of romesco sauce.
