Roman-Style Lamb Cutlets
Photography by Vanessa Wu.
Serves: 4
INGREDIENTS
12 lamb cutlets
6 slices streaky bacon
12 sage leaves
2 tablespoons olive oil
small knob of butter
sea salt and freshly ground pepper
To finish
½ cup white wine
½ cup chicken stock
small knob of butter
1 tablespoon finely chopped flat-leaf parsley
METHOD
Place the cutlets between two pieces of plastic wrap and gently pound to ½ cm thick. Season both sides of the lamb. Stretch each piece of bacon by holding one end and running the blunt side of a kitchen knife along the length. Cut in half. Fold the bacon around the lamb and place a sage leaf on top, securing with a toothpick.
Heat the olive oil and butter in a sauté pan and cook the lamb, sage side down, for 2 minutes. Turn over and cook the other side. Thinly pounded meat will cook fast. Transfer to a platter and cover loosely to keep warm. Add the white wine and stock to the pan, scraping up any sticky brown bits on the bottom. Boil until reduced by half then whisk in the butter. Season and stir through the chopped parsley.
To serve: Place the lamb on serving plates and spoon over the sauce. Serve withFlat Bean and Raw Zucchini Salad with Mint Dressing.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.