Lamb Cutlets with Green Bean and Asparagus Salad


lamb
Red Tractor
  • Salt and freshly ground black pepper, to taste
  • 8 small loin Red Tractor lamb chops
  • 1 tbs Red Tractor rapeseed oil
  • 1 tbs honey
  • 1 tbs dijon mustard
  • 1/2 tbs chopped Red Tractor flat-leaf parsley
  • 1/4 tbs chopped thyme
  • 1/4 tbs chopped rosemary
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For the salad

  • 150g Red Tractor green beans
  • Bunch of Red Tractor asparagus
  • Handful mint leaves, chopped
  • Zest of 1 lemon
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For the dressing

  • 2 tbs cider vinegar
  • 6 tbs Red Tractor rapeseed oil
  • Pinch of sugar
  • Pinch of salt
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Pre-heat the oven to 200 deg. C., 400 deg. F.,Gas Mark 6.
Season the chops, then, in a small bowl, mix together the oil, honey, mustard and chopped herbs.Spread the mixture on to the chops and roast for 8 to 10 minutes, depending on how well done you like your lamb.
Meanwhile, bring a large pan of salted water to the boil and add the beans and asparagus. Cook for 2 minutes until they are just cooked, then rinse well in very cold water. Drain well and put in a bowl.
To make the salad dressing, in a small bowl whisk together the vinegar, oil, sugar and salt. Taste and adjust the seasoning accordingly, then pour over the beans and asparagus and toss well. Arrange on a platter and top with mint leaves and lemon zest.
Serve the lamb cutlets with the salad.

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