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José Pizarro's golden lamb cutlets with lemon courgette salad
Serves 4 (Start 1 day before) Starters and mains
Ingredients
- 2 x 6-rib French trimmed racks of spring lamb, sliced into cutlets
- 3tbsp olive oil, plus 75ml for frying
- finely grated zest and juice 1 lemon
- 3 lemon thyme sprigs
- 2 garlic cloves, crushed
- 2tsp coriander seeds, crushed in a pestle and mortar
- 2 handfuls plain flour
- 2 eggs, lightly beaten
For the lemon courgette salad
- 4 courgettes, thinly sliced lengthways
- 1tbsp olive oil
- ½tsp dried chilli flakes
- 200g freshly shelled peas
- 200g freshly shelled broad beans
- juice 1 lemon
- handful mint leaves
- 4tbsp extra virgin olive oil
- 100g feta or goat’s cheese, crumbled
Method
The day before, arrange the lamb cutlets in a large dish. In a small bowl, combine the olive oil with the lemon zest and juice, lemon thyme, garlic and crushed coriander seeds. Pour this mixture over the lamb and season with plenty of freshly ground black pepper. Toss to coat the meat and leave to marinate overnight in the fridge.
The next day, heat the oil for frying in a large pan over a high heat until it shimmers. Remove the lamb from the marinade. Put the flour in a shallow bowl and season with sea salt and black pepper, and have the beaten eggs ready in a second bowl.
Working in batches, dip the cutlets in the seasoned flour, then the egg, and put them straight into the hot oil. Fry for 2–3 minutes, then turn and fry on the other side until golden brown. Set aside on a plate lined with kitchen paper and keep warm while you fry the remaining cutlets.
Meanwhile, make the salad. Put the courgettes in a large bowl with the oil and chilli flakes and toss together.
Set a griddle pan over a high heat, add the courgette slices and sear on both sides, then tip into a serving bowl. Blanch the peas and broad beans in boiling water for 2–3 minutes, then drain and add to the serving bowl, along with the remaining salad ingredients. Toss to combine, then season and serve with the golden lamb cutlets.
COOK’S NOTE If using slightly older lamb, you may prefer to trim off some of the fat. Fresh cow’s cheese makes a delicious alternative to the feta or goat’s cheese in the salad, if you can find it.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.
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