Lamb cutlets with spring salad greens and lemon
Almost any tender new shoots from the garden can be used in this dish, so experiment and use whatever is on hand. Any other pea or bean shoots, snow peas, sugar snaps, runner beans and dwarf beans work well.
|4||Lamb racks, trimmed and cut into cutlets|
|40 ml||Olive oil|
|2 cups||Pea shoots|
|1½ cups||Broad bean flowers|
|2 cups||Broad bean shoots|
|1 cup||Mint leaves, picked and roughly torn|
|2||Lemons, cut into quarters, seeds removed|
|50 ml||Extra virgin olive oil|
- Lightly season lamb cutlets with a little salt and freshly ground black pepper.
- Heat olive oil in a large heavy-based frying pan over a medium to high heat and cook cutlets in batches, for 1 minute on each side or until medium rare.
- Remove from pan and keep warm.
- Scatter two thirds of the salad greens over a large flat platter, place lamb on top and finish with remaining salad greens, lemons and extra virgin olive oil. Serve immediately.