Saturday, December 23, 2006
Another quick & easy mid week meal from Jamie's dinners, it doesnt look all that pretty but I guarantee the taste was much better than the looks, the rub complimented the lamb & the basil sauce was yum, I also served it with sweet pototo mash which I think worked very well too.
Best Lamb Cutlets with Special Basil Sauce
12 lamb cutlets
a small handful of fresh thyme leaves, picked
extra virgin olive oil
sea salt & freshly ground black pepper
400g mushrooms, brushed clean & torn
a small handful of fresh flat leaf parsley
2 handfuls of pine nuts
2 large handfuls of fresh basil
3-5 tablespoons balsamic vinegar
Slap the cutlets with the heel of your hand to flatten them slightly. Bash up the thyme in a mortar & pestle and add a little olive oil. Mix together, then rub the oil over the cutlets & season both sides with salt & pepper, put aside.
Cook the mushrooms dry on the bars of a hot griddle pan, then put in a large bowl. Once the mushies are done, put the lamb on (either the same pan or on the bbq), cook for about 3-4 minutes each side or done to your liking. When cooked put in the bowl with the mushies & drizzle with a little olive oil. tear over the parsley & add a good squuze of lemon juice. Season lightly & toss around. Place to one side to rest.
Meanwhile make the sauce. In a mortar & pestle poud up the pine nuts until you have a mushy pulp. Remove to a bowl then use the mortar & pestle to bash up the basil. Add to the nuts & loosen with olive oil so that the sauce easily drips off the end of a spoon. Add the vinegar to give it a bit of a zing. Serve with the lamb & either a salad or the sweet potoato mash worked well for me too.