Advertisement

  • 1 bunch (with fresh green tops if you can get them) radishes
  • olive oil
  • 6 lamb cutlets
  • butter
  • 2 tsp brown sugar
  • 1-2 tsp (brown will be too strong) white miso paste
  • a squeeze lemon juice

Nutrition:

  • kcal514
  • fat30.6g
  • carbs6.8g
  • fibre1.1g
  • protein53.1g
  • salt0.7g

Method

  • step 1

    Twist any leaves off the radishes, trim any straggly bits and then halve them. Heat a little olive oil, season the lamb cutlets and fry them for 1-2 minutes on each side until they’re cooked but still quite soft when you press them. Leave to rest.

  • step 2

    In a separate pan, heat some oil with a knob of butter, add the radishes and fry them until they start to colour. Add the sugar and toss everything together, then add the miso, a splash of lemon and some seasoning. Shake the pan until the radishes are glazed. Add the greens if you have them and stir until wilted. Serve with the lamb.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement