INGREDIENTS
12 lamb cutlets, French trimmed (ask your butcher to do this)
2-3 long zucchini
4 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon ground cumin
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
METHOD
Combine all the ingredients except the lamb and zucchini in a shallow bowl. Brush the cutlets with the oil mixture.
Using a vegetable peeler, shave the zucchini into long strips. Place two strips on the bench with the ends overlapping to make one long strip. Season and wrap each cutlet in zucchini and secure with a toothpick. Brush the zucchini with the olive oil and season. Grill on a preheated barbecue for 2-3 minutes each side or until cooked to your liking. Arrange on a platter with the Chickpea, Fennel and Artichoke Salad with Lemon and Date Dressing.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!